Bistro Chicken With Rosemary-Roasted Potatoes Recipe

Name: Bistro Chicken With Rosemary-Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.
2
Preheat oven to 450u00b0.
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 450u00b0 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 saute 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.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Bistro Chicken With Rosemary-Roasted Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro Chicken With Rosemary-Roasted Potatoes

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