Balsamic Mustard Chicken with Potatoes

A substantial, warming dish for dreary days. From Chicken by Fiona Biggs

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3  tablespoons Dijon mustard
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons red wine vinegar
• 2  cloves garlic, minced
• 3  tablespoons onions, finely chopped
• 2  tablespoons canola oil
• 4  boneless skinless chicken breasts, cut into strips
• 2  potatoes, very thinly sliced
• 1⁄2 cup low sodium chicken broth

Directions

1. In a shallow dish, combine mustard, vinegars, garlic, onion and 1 tbsp canola oil Add the chicken, cover, and marinate in refrigerator for 30 minutes In a large pan, warm remaining canola oil over medium heat.
2. Add potato slices and cook until slightly crisp Add the chicken and marinade to the pan Cook for 10-15 minutes, until chicken cooked through Add chicken broth and simmer for 5 more minutes Serve hot.