Potatoes With Creamy Chicken And Peas - cooking recipe

Ingredients

5 small unpeeled baking potatoes (about 1 1/4 lb.)
3/4 lb. boned, skinned chicken breasts, cut into bite size pieces
1 Tbsp. margarine
2 Tbsp. all-purpose flour
2 tsp. Dijon mustard
1 c. skim milk
1/4 c. water
1/8 tsp. salt
1/8 tsp. dried whole thyme
dash of white pepper
1/2 c. frozen green peas

Preparation

Pierce potatoes with a fork.
Arrange in a circle on paper towels.
Microwave on High 8 to 10 minutes or until tender, turning and rearranging potatoes halfway through cooking time. Cover and set aside.