½ c Orange Juice
1 TBL Balsamic Vinegar
2 Cloves Chopped Garlic
3 Sprigs Rosemary leaves chopped finely
4 Chicken Breasts
1 bag Tiny Potatoes from Trader Joes
1 medium Onion (quartered or large chop)
1 TBL Butter
2 TBL Olive Oil
2 TBL Herbes de Provence
1 Sprig Rosemary leaves chopped finely
Marinade the chicken in the refrigerator for at least 2 hours.
Preheat the oven to 375 degrees F. Bring a small pan of water to a boil and boil the tiny potatoes for 5 minutes. Pour 1 tbl olive oil in a pan and heat. Pan sear the breasts on each side for 1-3 minute. Remove the breasts to a plate and add the rest of the olive oil and butter to the pan. Add the herbes de Provence and chopped rosemary to the hot pan and brown them a bit. Place the tiny potatoes and quartered onion in the pan with the herbs and cook for 5 minutes.
Place the potatoes and onions in a Pyrex dish, cover with foil and bake for 8 -10 minutes. Remove the dish from the oven and top with the chicken breasts and marinade, return foil cover and cook for 12 minutes or until chicken is done and juices run clear. Uncover and cook for another 8 minutes. Take pan drippings and return to a warm skillet. Add the thickening agent (1 tsp cornstarch dissolved in 1 c water) and simmer and stir to thicken.