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Honey-Mustard Chicken with Rosemary Potatoes

A home-style Honey-Mustard Chicken with Rosemary Potatoes made with Boneless Skinless Chicken Breast Halves, Stone Ground Mustard, Honey, Fresh Or Dried Thyme, and Fresh Or Dried Marjoram. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1/4 cup
• 1/8 cup
• 1 tbsp
• 1 tbsp
• 2
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine the first 5 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 next 4 ingredients (potatoes thru 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 onions and saute 8 minutes, stirring frequently.

9. 9

   Add wine and bring to a boil.

10. 10

    Stir in garlic. Place chicken, breast sides up, on top of onion.

11. 11

    Add broth and bring to a boil.

12. 12

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

13. 13

    Remove chicken from the pan with a slotted spoon, keep warm.

14. 14

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

15. 15

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

16. 16

    Cook 1 minute, stirring constantly.

17. 17

    Pour sauce over the chicken.

18. 18

    Serve with roasted potatoes.