Wednesday, November 17, 2010

Roast Chicken Breast with Potatoes, Green Beans and Mustard Pan Sauce

I wanted to try Bon Appetit's "holiday feast that comes together in just two hours."  The pictures looked awesome.  And, I loved the idea of cooking an entire meal with one recipe. 

But, I couldn't find boneless turkey breast.  So, I substituted boneless, skinless chicken breasts and adjusted the cooking time a bit.  

The chicken came out moist and flavorful.  The potatoes and green beans were perfect sides.  The leeks didn't seem to add any flavor to the dish, so next time I'll save a few minutes (and a few bucks!) and leave them out.  I spent a little extra and bought the baby potatoes, but next time I'll just get new potatoes and quarter them.  The mustard pan sauce was a great way to up the flavor- I really enjoyed the combination of tarragon and honey mustard. 

Here is how I made the dish:

Nonstick vegetable oil spray
4 Tab honey mustard, divided
5 Tab chopped fresh tarragon, divided
2 1/2 Tab olive oil, divided
2 lb boneless, skinless chicken breast
2lb baby potatoes
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8oz packages trimmed French green beans
1 cup low salt chicken broth

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425 degrees.
Coat 2 heavy large rimmed baking sheets with nonstick spray.  Whisk 2 Tab mustard, 2 Tab tarragon, and 1 Tab olive oil in a small bowl.  Spread on chicken breasts in a pie plate to coat and refrigerate 30 minutes. 
Toss potatoes, leeks, 1 Tab tarragon, and 1 Tab oil in a large bowl.  Sprinkle with salt and pepper.  Spread on baking sheet and place potatoes in top third of oven.  Roast until tender, about 45 minutes. 
Put chicken on baking sheet and sprinkle with salt and pepper.  Place in bottom third of oven and roast for 10 minutes. 
Toss beans with 1 Tab tarragon and 1/2 Tab oil; sprinkle with salt and pepper.  Spread beans around chicken; pour broth over beans.  Return chicken and beans to oven and continue roasting until chicken is cooked through, about 15 more minutes. 
Remove chicken and beans to a platter.  Whisk 2 Tab mustard into chicken juices in baking sheet.  Season with salt and pepper.  Spoon some sauce over chicken and sprinkle with 1 Tab tarragon.  Serve with remaining sauce on side.

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