Seared Chicken Breasts with French Potato Salad

Seared Chicken Breasts with French Potato Salad
Photo by Jim Bathie

Ingredients

  • ½ teaspoon dried tarragon
  • 2 tablespoons olive oil, divided
  • 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)
  • + 6 more ingredients
    • 1 ½ pounds baby Yukon gold potatoes
    • 1 tablespoon Dijon mustard
    • 1 tablespoon cider vinegar
    • 2 tablespoons all-purpose flour
    • 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...

View full recipe at My Recipes

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