Bistro Chicken with Rosemary Roasted Potatoes

Ingredients
4 (6-ounce) skinned chicken breast halves
1/4 cup 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

Directions

1. Combine first 4 ingredients in a shallow dish.
2. Cover and marinate in refrigerator 2 hours, turning occasionally.
3. Preheat oven to 450°.
4. Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well.
5. Arrange potato mixture on a baking sheet coated with cooking spray.
6. Bake at 450° for 30 minutes or until tender, stirring occasionally.
7. While potatoes are baking, prepare chicken.
8. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat.
9. Add onion, and sauté 8 minutes, stirring frequently.
10. Add wine, and bring to a boil.
11. Stir in garlic.
12. Place chicken, breast sides up, on top of onion.
13. Add broth, and bring to a boil.
14. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done.
15. Remove chicken from pan with a slotted spoon; keep warm.
16. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 15 minutes).
17. Combine cornstarch and water; add to pan, and bring to a boil.
18. Cook 1 minute, stirring constantly.
19. Pour sauce over the chicken.
20. Serve with roasted potatoes.