Here's an easy one-dish meal your family will love.
- Nonstick cooking spray
- Salt and pepper, to taste
- 4 (1 lb. total) skinless, boneless chicken breast halves
- 1 1/4 lbs. (12-14) small red-skinned "boiling" potatoes or larger red-skinned potatoes cut into 1-inch chunks
- 1/2 lb. mushroom caps, halved, or quartered if large
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 1/2 tsps cornstarch
- 1/4 cup chopped green onion
- 1 Tbsp chopped fresh rosemary
- 1/2 cup chopped California walnuts, toasted
- Several parsely sprigs or watercress sprigs
- 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 parsely or watercress. Serves 4.