Bistro Chicken with Rosemary-Roasted Potatoes

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4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 4 potato wedges)


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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


Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 450°.

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.

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.

Created date

May 2004

Nutritional Information

Calories 449
Caloriesfromfat 21 %
Fat 10.6 g
Satfat 2.1 g
Monofat 6 g
Polyfat 1.7 g
Protein 46.8 g
Carbohydrate 38.2 g
Fiber 3.3 g
Cholesterol 114 mg
Iron 3.6 mg
Sodium 946 mg
Calcium 59 mg