Balsamic Mustard Chicken with Potatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A substantial, warming dish for dreary days. From Chicken by Fiona Biggs Ingredients:
3 tablespoons dijon mustard |
1/4 cup balsamic vinegar |
2 tablespoons red wine vinegar |
2 cloves garlic, minced |
3 tablespoons onions, finely chopped |
2 tablespoons canola oil |
4 boneless skinless chicken breasts, cut into strips |
2 potatoes, very thinly sliced |
1/2 cup low sodium chicken broth |
Directions:
1. In a shallow dish, combine mustard, vinegars, garlic, onion and 1 tbsp canola oil Add the chicken, cover, and marinate in refrigerator for 30 minutes In a large pan, warm remaining canola oil over medium heat.
2. Add potato slices and cook until slightly crisp Add the chicken and marinade to the pan Cook for 10-15 minutes, until chicken cooked through Add chicken broth and simmer for 5 more minutes Serve hot.
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