Balsamic Mustard Chicken with Potatoes

By bakers_delight85

Ingredients

• 3 Tbsp. Dijon mustard
• 1/4 cup balsamic vinegar
• 2 Tbsp. red wine vinegar
• 3 Tbsp. finely chopped onion
• 2 garlic cloves, minced
• 2 Tbsp. canola oil
• 4 boneless skinless chicken breast halves, cut into 1-inch strips
• 2 medium red potatoes, peeled and very thinly sliced
• 1/2 cup low-sodium chicken broth

Details

Servings 4

Preparation

Step 1

Combine the mustard, vinegars, onion, garlic and 1 Tbsp. of the oil in a shallow dish or ziplock bag. Add the chicken and marinate in the refrigerator for 30 minutes.
Heat the remaining 1 Tbsp. of oil in a skillet over medium heat. Add the potato slices and cook until slightly crisp.
Add the chicken and marinade to the pan. Bring to a boil; reduce heat and simmer for 10 to 15 minutes, until the chicken is cooked through (no pink shows in the middle) and the potatoes are soft.
Add the broth and simmer for an additional 5 minutes, until the sauce reaches the desired consistency. Serve hot.