Bistro Chicken with Rosemary-Roasted Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skinned chicken breast halves |
1/4 cup stone-ground mustard (such as plochman's natural stone ground mustard) |
1 tablespoon minced fresh or 1 teaspoon dried thyme |
1 tablespoon minced fresh or 1 teaspoon dried marjoram |
2 baking potatoes, each cut into 8 wedges (about 1 pound) |
1 tablespoon olive oil |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1 teaspoon olive oil |
1 1/3 cups chopped onion |
3/4 cup dry white wine |
4 garlic cloves, minced |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 1/2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 450°.
3. Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potato mixture on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until tender, stirring occasionally.
4. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté 8 minutes, stirring frequently. Add wine, and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 15 minutes). Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.
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