Poultry: Honey Mustard 03 by Recipe Cottage

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	Honey Mustard 03

		Honey-Mustard Chicken with Rosemary Potatoes Yield: 4 servings 4 boneless, skinless chicken breast halves 1/4 cup stone ground mustard 1/8 cup honey (2oz) 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 1lb) 1 tablespoon olive oil 1/2 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 white wine 4 garlic cloves, minced (see note below) 16 oz chicken broth 1 1/2 teaspoons cornstarch 1 tablespoon water Combine the first 5 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally. Preheat oven to 450 degrees. Combine potatoes and next 4 ingredients (potatoes thru 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. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch Oven over medium-high heat. Add onions and saute 8 minutes, stirring frequently. Add wine and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top 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 the pan with a slotted spoon, keep warm. Bring broth mixture to a boil, 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.