Serving Size : 2
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound (2 medium) potatoes -- - cut into 3/4-inch [335 g]
4 ounces Mushrooms -- halved [112 g]
4 ounces Green beans; halved -- steamed until crisp- [112 g]
-----VINAIGRETTE-----
1/4 cup Olive oil [50 g]
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned about 6 ounces each) [336 g]
1/4 cup Chopped red onion [38 g]
Halved cherry tomatoes -- - for garnish
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 broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 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 Wedges
Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg
cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.
Source: The Potato Board recipes@potatoes.com
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