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Ingredients Jump to Instructions ↓

  1. 2/3 pound potatoes -- (2 medium) -- cut into 3/4-inch cubes

  2. 4 ounces mushrooms -- halved

  3. 4 ounces green beans -- halved, - steamed until crisp-tender --vinaigrette--

  4. 1/4 cup olive oil

  5. 2 tablespoon white wine vinegar

  6. 1 garlic clove -- minced

  7. 2 teaspoons minced fresh tarragon -- or..

  8. 3/4 teaspoon dried tarragon

  9. 2 teaspoons style-style mustard

  10. 1/4 teaspoon sugar

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 2 chicken breast halves -- (boned and skinned) -- (about 6 ounces each)

  14. 1/4 cup chopped red onion

  15. 6 halved cherry tomatoes -- for garnish

Instructions Jump to Ingredients ↑

  1. : In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat grill. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette). Grill 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and Garnish with cherry tomatoes. Menu: Garlic Bread, Tangerines or Melon

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