Servings: Serves 4
Ingredients 2 pounds Yukon Gold potatoes , peeled and cut lengthwise into 6 wedges each6 tablespoons extra-virgin olive oilSalt and freshly ground pepper1 1/2 pounds assorted mushrooms , such as shiitake, oyster, cremini, portobello or white button, sliced or quartered1/4 cup finely chopped shallots2 cloves garlic , coarsely chopped4 (7- to 8-ounce) boneless skinless chicken breast halves, rinsed and patted dry1/3 cup grainy mustard , such as moutarde de Meaux3 tablespoons chopped fresh herbs , such as tarragon, chives, or thyme, or a combination
Position a rack in the center of the oven and preheat to 400°F. Toss the potatoes with 2 tablespoons of the olive oil in a large bowl and season to taste with salt and pepper. Spread in a large roasting pan. Roast, turning occasionally, until they are just brown and almost tender, about 45 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
Meanwhile, heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook until lightly browned, about 7 minutes. Season to taste with salt and pepper. Add the chopped shallots and garlic. Cook, stirring occasionally, until the shallots are softened, about 2 minutes. Stir into the potatoes.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet and cook, turning once, until golden brown on both sides, about 8 minutes.
Arrange the browned chicken breasts on top of the potatoes and mushrooms. In a small bowl, combine the mustard, herbs, and salt and pepper to taste. Spread the mixture evenly over the chicken breasts. Bake until the breasts show no sign of pink when pierced in the center, 15 to 20 minutes.
Spoon the potatoes and mushrooms onto dinner plates, and top with the chicken breasts. Serve hot.