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Bistro Chicken With Rosemary Roasted Potatoes Recipe

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0 votes | 1973 views
Servings: 4

Ingredients

Cost per serving $1.97 view details
  • 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

Directions

  1. Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hrs, turning occasionally.
  2. Preheat oven to 450 degreesCombine 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 min or possibly till tender.
  3. While potatoes are baking, prepare chicken. Heat 1 tsp. oil in a large Dutch oven over medium-high heat. Add in onion and saute/fry 8 min, stirring frequently. Add in wine and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add in broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 min or possibly till chicken is done. Remove chicken from pan with a slotted spoon; keep hot. Bring broth mix to a boil, and and cook till reduced to 2 c. (about 12 - 15 min). Combine cornstarch and water; add in to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.
  4. Yield: 4 servings (serving size: 1 chicken breast half about 1/3 c. sauce and 4 potato wedges).
  5. NOTE:The difference between Stone Grnd Mustard and regular Mustard is garlic. I use regular mustard and add in 1/8 tsp. garlic pwdr to it.
  6. (1/8 teaspoon garlic pwdr 1/2 1 clove garlic).
  7. For those of you who would prefer a milder (not as mustardy) taste - add in 2 ounce of honey to the mustard marinade. I also make more potatoes - 4 wedges is not sufficient for me. One final note - crushing the rosemary is a PAIN, but necessary for even coating of the potatoes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 295g
Recipe makes 4 servings
Calories 287  
Calories from Fat 53 18%
Total Fat 6.03g 8%
Saturated Fat 1.04g 4%
Trans Fat 0.03g  
Cholesterol 64mg 21%
Sodium 227mg 9%
Potassium 746mg 21%
Total Carbs 21.6g 6%
Dietary Fiber 2.7g 9%
Sugars 3.03g 2%
Protein 27.89g 45%

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