Bistro Chicken With Rosemary Roasted Potatoes

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.