Lemon Chicken Thighs

• 1 tablespoon butter reduced calorie tub
• 3 ounces skinless boneless chicken thighs
• 10 ounces red potatoes scrubbed and cubed
• 1/2 cup low sodium chicken broth
• 1 ounce dry white wine
• broth
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried rosemary crushed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch

1. Place butter in 8 inch baking dish. Microwave on high 20 seconds, until melted. Arrange chicken thighs around outside edges of dish; place potatoes in center. With vented cover, microwave on high 3 minutes.
2. Meanwhile, in small bowl, combine broth, wine, lemon juice, rosemary, thyme, salt and pepper; pour over chicken and stir. Cover and microwave on high 6 to 8 minutes longer, or until chicken is cooked through. Let stand, covered, 5 minutes. With slotted spoon, remove chicken and potatoes to serving platter; cover and keep warm.
3. Dissolve cornstarch in 1 tablespoon water. Stir cornstarch into cooking liquid. Cover and microwave high 2 minutes, stirring once until thickened. Spoon sauce over chicken. Serves 4.

butter, chicken thighs, red potatoes, chicken broth, white wine, broth, lemon juice, rosemary, thyme, salt, freshly ground black pepper, cornstarch

Taken from www.yummly.com/recipe/Lemon-Chicken-Thighs-1662914 (may not work)