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Bistro Chicken with Rosemary-Roasted Potatoes

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

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

Nutrition 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

How to Make It

  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.