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Bistro Chicken with Rosemary Roasted Potatoes

Bistro Chicken with Rosemary Roasted Potatoes is built on Skinned Chicken Breast Halves, Stone Ground Mustard, Fresh Or Dried Thyme, Fresh Or Dried Marjoram, and Baking Potatoes Each Cut Into Wedges. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredientes

• 4
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 2
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp

Preparo (prévia)

1. 1

   Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

2. 2

   Preheat oven to 450 degrees.

3. 3

   Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well.

4. 4

   Arrange potatoes on a baking sheet coated with cooking spray.

5. 5

   Bake at 450 degrees for 30 minutes or until tender.

6. 6

   While potatoes are baking, prepare chicken.

7. 7

   Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.

8. 8

   Add onion and saute 8 minutes, stirring frequently.

9. 9

   Add wine and bring to a boil.

10. 10

    Stir in garlic.

11. 11

    Place chicken, breast sides up, on top of onion.

12. 12

    Add broth, and bring to a boil.

13. 13

    Cover, reduce heat to medium, and cook 15 minutes or until chicken is done.

14. 14

    Remove chicken from pan with a slotted spoon; keep warm.

15. 15

    Bring broth mixture to a boil, and and cook until reduced to 2 cups (about 12 - 15 minutes).

16. 16

    Combine cornstarch and water; add to pan, and bring to a boil.

17. 17

    Cook 1 minute, stirring constantly.

18. 18

    Pour sauce over the chicken.

19. 19

    Serve with roasted potatoes. cup sauce and 4 potato wedges).