It looks complicated, but it is actually quite easy. It will also make others think you are a great cook
Bistro Chicken with Rosemary Roasted Potatoes
4 (6 oz) skinned chicken breast halves
1/4 cup stone ground mustard (such as Plochman’s Natural Stone Ground Mustard - see note)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 tablespoon fresh or 1 teaspoon dried marjoram
2 baking potatoes, each cut into 8 wedges (about 1 pound)
1 tablespoon olive oil
˝ teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 1/3 cup chopped onion
3/4 cup dry white wine
4 garlic cloves, minced
1 (16 oz) can fat-free, less sodium, chicken broth
1 ˝ teaspoons cornstarch
1 tablespoon water
1. Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours,turning occasionally.
2. Preheat oven to 450 degrees
3. Combine potatoes and the next 4 ingredients (potatoes through
pepper) in a medium bowl; toss well. Arrange potatoes on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes or until tender.
4. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven (or large frying pan WITH a cover) 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, ontop 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 broth mixture to a boil, and and cook until reduced to 2 cups (about 12 - 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.
servings (serving size: 1 chicken breast half about 1/3 cup sauce and 4 potato wedges).
The difference between Stone Ground Mustard and regular Mustard is garlic. I use regular mustard and add 1/8 teaspoon garlic powder to it. (1/8 tsp garlic powder = 1 clove garlic).
For those of you who would prefer a milder (not as “mustardy”) taste - add 2 oz of honey to the mustard marinade. I also make more potatoes - 4 wedges is not enough for me.
One final note - crushing the rosemary is a PAIN, but necessary for even coating of the potatoes.