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LOCATION: Recipes >> Poultry >> Honey Mustard 03

Print this Recipe    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.


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