How to make it

  • Chicken and Potatoes

  • Preheat oven to 425°F. Mix 2 tbsp oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Bake 15 minutes.
  • In oven, Push potatoes to one side of pan. Place chicken on pan.
  • Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
  • white wine sauce

  • In medium/large pot melt 2 tbsp butter with 1 tbsp oil, add mushrooms, onions, and diced garlic and saute
  • Add white wine and reduce till almost evaporated. Add the chicken stock and reduce to 1/3.
  • In a small bowl press remaining butter and flour till blended. Add to sauce stir till blended.

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