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1
Posistion a rack in the center of the oven and preheat to 400 degrees.
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2
toss the potatoes with 2 tbls of the olive oil in a large bowl and season to taste with salt and pepper.
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3
Spread in a large roasting pan.
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4
Roast, turning occasionally, until they are just brown and almost tender, about 45 minutes.
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5
Remove from the oven and set aside.
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6
reduce the oven temp to 350 degrees.
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7
Meanwhile, heat 2 tbls of olive oil in a large nonstick skillet over high heat.
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8
Add the mushrooms and cook until lightly browned about 7 minutes.
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9
Season to taste with salt and pepper.
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10
Add the chopped shallots and garlic.
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11
cook stirring occasionally, until the shallots are softened, about 2 minutes.
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12
Stir into the potatoes.
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13
Heat the remaining 2 tbls of olive oil in a large skillet over med high heat.
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14
Season the chicken with salt and pepper.
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15
Add to the skillet and cook turning once, until golden brown on both sides, about 8 minute.
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16
Arrange the browned chicken breasts on top of the potatoes and mushrooms.
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17
In a small bowl, combine the mustard, herbs and salt and pepper to taste.
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18
Spread the mixture evenly over the chicken breasts.
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19
Bake until the breasts show no sign of pink with pierced in the center, 15 to 20 minutes.
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20
Spoon the potatoes and mushrooms onto dinner plates and top with the chicken breasts.
