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Chicken Thighs with Goat Cheese Sauce and Tarragon May 01, 2001

Ingredients

• 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

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