Bistro Chicken With Rosemary-Roasted Potatoes

• 4 (6-ounce) skinned chicken breast halves
• 1/4 cup stone-ground mustard (such as Plochman's Natural Stone Ground Mustard)
• 1 tablespoon minced fresh or 1 teaspoon dried thyme
• 1 tablespoon minced fresh or 1 teaspoon dried marjoram
• 2 baking potatoes, each cut into 8 wedges (about 1 pound)
• 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 cups chopped onion
• 3/4 cup dry white wine
• 4 garlic cloves, minced
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

1. Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 450u0b0.
3. 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 450u0b0 for 30 minutes or until tender, stirring occasionally.
4. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion, 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 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.

chicken, stoneground mustard, thyme, marjoram, baking potatoes, olive oil, rosemary, salt, black pepper, cooking spray, olive oil, onion, white wine, garlic, chicken broth, cornstarch, water

Taken from www.myrecipes.com/recipe/bistro-chicken-with-rosemary-roasted-potatoes (may not work)