Chicken Thighs with Chevre Cheese Sauce and Tarragon

1/4 cup chicken broth
1 3oz. pkg. chevre cheese, softened
4 boneless, skinless chicken thighs, halved
1/4 tsp. salt
1 tsp. butter
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
2 tbsp. finely chopped carrot
2 tbsp. finely chopped red bell pepper
1 garlic clove, minced
1½ tsp. chopped fresh or ½ tsp. dried tarragon
2 cups hot cooked rice

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

Melt butter in a large nonstick skillet over medium-low 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.