SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 437.3
  • Total Fat: 5.1 g
  • Cholesterol: 73.9 mg
  • Sodium: 2,222.1 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 34.5 g

View full nutritional breakdown of Bistro Chicken with Rosemary Potatoes calories by ingredient
Report Inappropriate Recipe

Bistro Chicken with Rosemary Potatoes

Submitted by: MYSHARONANY

Introduction

Got it from Cooking Light. Got it from Cooking Light.
Number of Servings: 2

Ingredients

    2 (4.5-ounce) skinned chicken breast halves
    1/4 cup stone-ground or dijon mustard
    1 teaspoon dried thyme
    1 teaspoon dried marjoram
    2 4.5 oz baking potatoes, each cut into wedges
    1 teaspoon olive oil
    1/2 teaspoon dried rosemary, crushed
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    Cooking spray
    1 1/3 cups chopped onion
    3/4 cup dry white wine
    4 garlic cloves, minced
    1.5 cups fat-free, less-sodium chicken broth
    1 1/2 teaspoons cornstarch
    1 tablespoon water

Directions

Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 450°.

Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potato mixture on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until tender, stirring occasionally.

While potatoes are baking, prepare chicken. Heat cooking spray in a large Dutch oven over medium-high heat. Add onion, and sauté 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 pan with a slotted spoon; keep warm. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 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.

Potatoes might be done before the chicken so you can turn off the oven and keep them warm. This made ALOT of extra sauce which I think would be great over rice as well.

The potatoes were DELICIOUS!!

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.






Great Stories from around the Web


Rate This Recipe