Bistro Chicken With Rosemary Roasted Potatoes Recipe Recipe

Name: Bistro Chicken With Rosemary Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x (6 ounce) skinned chicken breast halves; 1/4 c. stone grnd mustard (such as Plochmans Natural; 1 Tbsp. chopped fresh or possibly 1 tsp. dry thyme; 1 Tbsp. fresh or possibly 1 tsp. dry marjoram; 2 x baking potatoes, each cut into 8 wedges (about 1 lb.); 1 Tbsp. extra virgin olive oil; 1/2 tsp dry rosemary, crushed; 1/4 tsp salt; 1/4 tsp black pepper cooking spray; 1 tsp extra virgin olive oil; 1 1/3 c. minced onion; 3/4 c. dry white wine; 4 clv garlic, chopped; 1 x (16 ounce) can fat free, less sodium, chicken broth; 1 1/2 tsp cornstarch; 1 Tbsp. water

Servings: persons

4 x (6 ounce) skinned chicken breast halves
1/4 c. stone grnd mustard (such as Plochmans Natural
1 Tbsp. chopped fresh or possibly 1 tsp. dry thyme
1 Tbsp. fresh or possibly 1 tsp. dry marjoram
2 x baking potatoes, each cut into 8 wedges (about 1 lb.)
1 Tbsp. extra virgin olive oil
1/2 tsp dry rosemary, crushed
1/4 tsp salt
1/4 tsp black pepper cooking spray
1 tsp extra virgin olive oil
1 1/3 c. minced onion
3/4 c. dry white wine
4 clv garlic, chopped
1 x (16 ounce) can fat free, less sodium, chicken broth
1 1/2 tsp cornstarch
1 Tbsp. water

1
Combine first 4 ingredients in a shallow dish.
2
Cover and marinate in refrigerator 2 hrs, turning occasionally.
3
Preheat oven to 450 degreesCombine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well.
4
Arrange potatoes on a baking sheet coated with cooking spray.
5
Bake at 450 degrees for 30 min or possibly till tender.
6
While potatoes are baking, prepare chicken.
7
Heat 1 tsp.
8
oil in a large Dutch oven over medium-high heat.
9
Add in onion and saute/fry 8 min, stirring frequently.
10
Add in wine and bring to a boil.
11
Stir in garlic.
12
Place chicken, breast sides up, on top of onion.
13
Add in broth, and bring to a boil.
14
Cover, reduce heat to medium, and cook 15 min or possibly till chicken is done.
15
Remove chicken from pan with a slotted spoon; keep hot.
16
Bring broth mix to a boil, and and cook till reduced to 2 c. (about 12 - 15 min).
17
Combine cornstarch and water; add in to pan, and bring to a boil.
18
Cook 1 minute, stirring constantly.
19
Pour sauce over the chicken.
20
Serve with roasted potatoes.
21
Yield: 4 servings (serving size: 1 chicken breast half about 1/3 c. sauce and 4 potato wedges).
22
NOTE:The difference between Stone Grnd Mustard and regular Mustard is garlic.
23
I use regular mustard and add in 1/8 tsp.
24
garlic pwdr to it.
25
(1/8 teaspoon garlic pwdr 1/2 1 clove garlic).
26
For those of you who would prefer a milder (not as mustardy) taste - add in 2 ounce of honey to the mustard marinade.
27
I also make more potatoes - 4 wedges is not sufficient for me.
28
One final note - crushing the rosemary is a PAIN, but necessary for even coating of the 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 16 ingredients. The key ingredients include: 4 x (6 ounce) skinned chicken breast halves, 1/4 c. stone grnd mustard (such as Plochmans Natural, 1 Tbsp. chopped fresh or possibly 1 tsp. dry thyme, 1 Tbsp. fresh or possibly 1 tsp. dry marjoram, and more.

Yes, Bistro Chicken With Rosemary Roasted Potatoes Recipe 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 Recipe

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