Dijon Dinner

Dude. I made the best lunch today.

Balsamic Chicken with Mushrooms
Serves: 4
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled

In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.

Points per serving: 3

Mustard Roasted Potatoes
Serves: 10
2 Tbsp unsalted butter, melted
2 Tbsp olive oil
2 Tbsp fresh lemon juice
3 clove garlic clove(s)
1/2 cup Dijon mustard
1 Tbsp dried oregano
1 sprays cooking spray
1 tsp kosher salt
1 tsp lemon zest
3 pound potato, red, white, 1- to 1 1/2-inch-diameter mixed unpeeled red-skinn

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425F oven 10 minutes.
Transfer potatoes to serving bowl.

Points per serving: 3

I served these with some green beans and it was an awesome 6 point meal. I also halved the potato recipe because I didn't really want to be stuck with 3 lbs of potatoes, in case the recipe was gross. I think I will always half it though since reheating potatoes really are never as good. I give both recipes an A+!