Roast Chicken Breasts and Potatoes With a Shallot Mushroom Sauce Recipe

Preheat oven to 375F (190C). Trim any excess fat off chicken breasts and place in shallow roasting pan. Combine oil and garlic in small microwave-safe dish. Microwave 20 seconds at high to flavour oil with garlic. Stir thyme, rosemary, salt and pepper into oil. Brush about half the mixture on chicken breasts. Toss potatoes in remaining oil mixture and place in another shallow baking pan. Place potatoes on rack in bottom third of oven; place chicken on rack in upper third of oven. Roast for 20 minutes. Shake or stir potatoes and switch position of pans. Roast for another 20 to 25 minutes or until chicken is tender, juices run clear when pierced and potatoes are tender when pierced. Stir potatoes a few times to brown evenly. Sauce: Brush mushrooms with damp paper towel or soft brush. Remove stems; slice small mushrooms and chop larger ones. In large non-stick skillet, heat oil over medium-high heat. Add shallots and mushrooms and cook for 3 to 4 minutes, stirring often. Stir in broth and simmer over medium heat for 3 to 5 minutes. Meanwhile, stir softened butter and flour together to make a paste. Stir into mushroom mixture and cook about 1 minute until sauce thickens slightly. Stir in vinegar and parsley and remove from heat. Season with salt and pepper. Spoon sauce over chicken and serve with potatoes and asparagus. Makes 6 servings.