Ingredients
- 6 ounces potatoes (small Yukon gold, about 1 inch)
- 1 1/2 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon tarragon, minced (fresh)
- 1 tablespoon dry white wine
- 1 1/2 teaspoons thyme, minced (fresh)
- 1 teaspoon honey
- 12 ounces boneless skinless chicken breast halves (2 breasts)
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 1 teaspoon oil (canola oil)
How to Make
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Step 1: Place a jelly-roll pan in oven. Preheat oven to 500°F (leave pan in oven as it preheats).
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Step 2: Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500°F for 10 minutes.
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Step 3: Meanwhile combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk.
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Step 4: Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.
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Step 5: Add chicken to jelly-roll pan with potatoes; bake a 500°F fir 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; Sprinkle with remain 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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