BALSAMIC MUSTARD CHICKEN WITH POTATOES
Ingredients
3 tablespoons Dijon mustard
2 cup balsamic vinegar
2 tablespoons red wine vinegar
2 cloves garlic, minced
3 tablespoons finely chopped onion
2 tablespoons canola oil
4 boneless, skinless chicken-breast halves, cut into 1-inch strips
2 potatoes, very thinly sliced
2 cup low-sodium chicken broth
Preparation
1. In shallow dish combine mustard, vinegars, garlic, onion and 1 tablespoon oil. Add chicken and stir to coat all pieces. Cover and marinate in refrigerator 30 minutes.
2. In large pan warm remaining tablespoon oil over medium heat. Add potato slices and cook until slightly crisp. Add chicken and marinade and cook 10 to 15 minutes, until chicken is cooked through. Add broth and simmer 5 minutes more, until sauce reaches desired consistency. Serves 4.