Honey Mustard Chicken With Potato Wedges Rachael Ray Recipes

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY

Steps:

• Heat oil, in a large skillet over medium-high heat.
• Season chicken with salt and pepper.
• When oil smokes, add chicken to the pan.
• and cook 6 minutes on each side.
• Remove from pan and cover with foil
• Reduce heat under pan to medium
• add shallots, garlic and rosemary to pan and cook 2-3 minutes.
• Add honey, stir in Dijon and lemon juice.
• Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
• Garnish with toasted nuts, if using.

HONEY MUSTARD CHICKEN WITH POTATO WEDGES (RACHAEL RAY)

Steps:

• In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
• Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
• Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.
• Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.