Here’s an easy one-dish meal your family will love.
Ingredients
Nonstick cooking spray
Salt and pepper, to taste
4 (1 pound total) skinless, boneless chicken breast halves
1 1/4 pounds (12-14) small red-skinned “boiling” potatoes or larger red-skinned potatoes cut into 1-inch chunks
1/2 pound mushroom caps, halved, or quartered if large
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 1/2 teaspoons cornstarch
1/4 cup chopped green onion
1 tablespoon chopped fresh rosemary
1/2 cup chopped California walnuts, toasted
Several parsley sprigs or watercress sprigs
PREPARATION
Boil potatoes in water in a covered saucepan for 7-10 minutes or until barely tender when pierced. Drain well and set aside.
Coat a large skillet with nonstick cooking spray and place over moderate heat. Season the chicken breasts with salt and pepper and brown for about 3 minutes on each side. Remove chicken and set aside.
Add potatoes and mushrooms to skillet and cook, tossing and stirring frequently, for 5-10 minutes, or until vegetables are lightly browned.
Add wine and 1/4 cup broth to skillet then place chicken breasts on top. Cover and simmer about 5 minutes, or until chicken is cooked through.
Blend cornstarch until smooth with the remaining 1/4 cup broth. Add to pan along with green onion and rosemary and stir about 1 minute, until sauce thickens. Stir in walnuts then season to taste with salt and pepper.
Arrange chicken and vegetables on a platter and garnish with parsley or watercress.