Bistro Chicken

[Campy]

Everyone that has tried this recipe has liked it.

 

It looks complicated, but it is actually quite easy. It will also make others think you are a great cook .

 

Bistro Chicken with Rosemary Roasted Potatoes

 

4 (6 oz) skinned chicken breast halves

1/4 cup stone ground mustard (such as Plochman’s Natural Stone Ground Mustard - see note)

1 tablespoon minced fresh or 1 teaspoon dried thyme

1 tablespoon fresh or 1 teaspoon dried marjoram

2 baking potatoes, each cut into 8 wedges (about 1 pound)

1 tablespoon olive oil

½ teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

cooking spray

1 teaspoon olive oil

1 1/3 cup chopped onion

3/4 cup dry white wine

4 garlic cloves, minced

1 (16 oz) can fat-free, less sodium, chicken broth

1 ½ 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 450 degrees

 

3. Combine potatoes and the next 4 ingredients (potatoes through

pepper) in a medium bowl; toss well. Arrange potatoes on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes or until tender.

 

4. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven (or large frying pan WITH a cover) 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, ontop 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 broth mixture to a boil, and and cook until reduced to 2 cups (about 12 - 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.

 

Yield: 4

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

 

NOTE:

The difference between Stone Ground Mustard and regular Mustard is garlic. I use regular mustard and add 1/8 teaspoon garlic powder to it. (1/8 tsp garlic powder = 1 clove garlic).

For those of you who would prefer a milder (not as “mustardy”) taste - add 2 oz of honey to the mustard marinade. I also make more potatoes - 4 wedges is not enough for me.

 

One final note - crushing the rosemary is a PAIN, but necessary for even coating of the potatoes.