4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 4 potato wedges)
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
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
How to Make It
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.
Not a bad receipe, but a little bland for my taste. I followed the instructions with no changes. If I made this again, I would include a mustard sauce similar to the marinade to go with the finished product. Potatoes were great.
This is simply an outstanding recipe. I have made the following adjustments: 2 bone in breasts and 4 bone in thighs cooked with skin (for guests) or without skin in my large skillet. I marinated the meat for at least 5 hours. Decreased temp for potato wedges to 375 and increased cooking time to 45 minutes for crispier spuds. After cooking the chicken in the skillet for 30 minutes, I popped them under the broiler (low) for 5 minutes to brown the chicken then let the spuds and the chicken rest for 5 minutes while finishing the sauce. Served with steamed green beans. The flavors and aromas are reminiscent of a french bistro. I wouldn't hesitate to serve this to guests.
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