Roasted Chicken with White Wine Reduction

Ingredients:
Roasted Chicken:
4 thin cut Chicken Breasts
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
2 tbs olive oil

White Wine Reduction:
2 cups Chicken Stock
1/2 cup favorite White Wine
1/2 cup chopped Onions
1/2 cup chopped Celery
1/2 cup chopped carrots
1 bay leaf
1 tbs butter

Mashed Yams:
2 Yams
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
1 tbs butter
1/4 cup milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Roasted Chicken:  Heat olive oil in pan over medium heat until oil is hot. Season the chicken breasts with spices*. Cook for four minutes per side until chicken is cooked through. Remove from pan and put on a plate and cover with tin foil, set aside.

White Wine Reduction:  Add wine to pan and scrap up all of the chicken pieces on the bottom cook for one minute. Add all remaining ingredients and bring to a boil for 5 minutes. Lower heat and add chicken cook for 2 minutes and serve.

Mashed Yams: Peel and cut yams into cubes. Boil until tender then strain. Add back to pot mash and add all other ingredients.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.