Instructions: Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 450 degrees
Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potatoes on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes or until tender.

While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion and saute 8 minutes, stirring frequently. Add wine and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring broth mixture to a boil, and and cook until reduced to 2 cups (about 12 - 15 minutes). Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.

Yield: 4 servings (serving size: 1 chicken breast half about 1/3 cup sauce and 4 potato wedges).

NOTE:
The difference between Stone Ground Mustard and regular Mustard is garlic. I use regular mustard and add 1/8 teaspoon garlic powder to it.

(1/8 tsp. garlic powder 1/2 1 clove garlic).

For those of you who would prefer a milder (not as mustardy) taste - add 2 oz of honey to the mustard marinade. I also make more potatoes - 4 wedges is not enough for me. One final note - crushing the rosemary is a PAIN, but necessary for even coating of the potatoes.

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