Chicken Tarragon Sauce with Rosemary Potatoes

Cook the potatoes in boiling, lightly-salted water for twenty minutes until tender (20 minutes)
Brown the chicken. Spray a large non-stick frying pan with cooking spray. Add chicken breasts and cook over medium-high heat for 6-8 minutes, turning once, until golden (6-8 minutes)
Add the chopped onion to the pan and cook over medium heat until softened (5 minutes)
Pour in the Vermouth or wine and let it bubble for a few moments to reduce slightly (1-2 minutes)
Whisk the stock and soft cheese together until smooth. Stir in chopped tarragon and season with black pepper (2-3 minutes)
Simmer the chicken in sauce. Add the sauce to the pan, cover with a lid or foil, and simmer over low heat for 20-25 minutes
Sauté the potatoes. Drain the cooked potatoes thoroughly. Heat olive oil in a frying pan, add the potatoes, and cook, turning often, until golden. Season with salt, pepper and sprinkle with rosemary or thyme. (5-7 minutes)
Check the chicken doneness. Pierce the thickest part of the chicken with a sharp knife - the juices should run clear. If not, cook a few minutes longer (1-2 minutes)
Serve the chicken with the golden rosemary potatoes. Garnish with fresh tarragon sprigs (2 minutes)

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