From Cooking Light Magazine, May 2001.
Because this is a light recipe, there is a modest amount of sauce. If you're not concerned with keeping the recipe light I highly recommend doubling the sauce because it's really good.

1/4 cup fat-free, less-sodium chicken broth, divided
1 (3-ounce) package goat cheese, softened
4 (4-ounce) boneless, skinless chicken thighs, halved
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
2 cups hot cooked rice

Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.

Melt butter in a large nonstick skillet over medium-low heat. Avoid the temptation to put the pan over a higher heat! Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 tablespoons broth; cover, reduce heat, and simmer 15 minutes or until chicken is done.

Stir in cheese mixture and tarragon until blended. Serve with rice.

Makes 4 modest servings

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