Seared Chicken Breasts with French Potato Salad

Ingredients

• ½ teaspoon dried tarragon
• 1 large shallot, finely chopped (about 1/2 cup)
• ¼ cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt, divided
• 1 ¼ pounds skinless, boneless chicken breasts (5 ounces each)
• 1 ½ pounds baby Yukon gold potatoes
• + 6 more ingredients
• • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 cup frozen green beans

1. Place potatoes in a large saucepan; cover with water. Bring water to a boil and cook potatoes 15 minutes or until potato is easily pierced with a fork. Add green beans during the last minute of cooking; drain and set aside. 2. While potatoes cook, combine 1 tablespoon olive oil, parsley, must...

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