Bistro Chicken with Rosemary-Roasted Potatoes

Ingredients

• 2  baking potatoes cut into 8 wedges ( 1 pound)
• 0.3 teaspoon pepper black
• 24 ounce skinned chicken breast halves 
• 1.5 teaspoons cornstarch 
• 0.5 teaspoon rosemary dried crushed
• 0.8 cup cooking wine dry white
• 16 ounce less-sodium chicken broth fat-free canned
• 4  garlic cloves minced
• 1 tablespoon teaspoon marjoram dried fresh minced
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 1.3 cups onion chopped
• 0.3 teaspoon salt 
• 0.3 cup mustard stone-ground stone ground (such as Plochman's Natural Mustard)
• 1 tablespoon teaspoon thyme dried fresh minced
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slotted spoon
• dutch oven

Directions

1. Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 45
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.
4. Bake at 450 for 30 minutes or until tender, stirring occasionally.
5. While potatoes are baking, prepare chicken.
6. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.
7. Add onion, and saut 8 minutes, stirring frequently.
8. Add wine, and bring to a boil. Stir in garlic.
9. Place chicken, breast sides up, on top of onion.
10. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done.
11. 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).
12. Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly.
13. Pour sauce over the chicken.
14. Serve with roasted potatoes.