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Categories:
potatoes mushrooms green beans olive oil white wine vinegar garlic tarragon mustard sugar salt black pepper chicken breast halves red onion tomatoes
Viewed: 53 - Published at: 8 years agoIngredients
- 23 pound potatoes cut into 3/4inch cubes
- 4 ounces mushrooms halved
- 4 ounces green beans halved, steamed until crisptender
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- 2 teaspoons tarragon leaves fresh, or, 3/4 ts dried tarragon
- 2 teaspoons dijon mustard
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 18 teaspoon black pepper
- 2 each chicken breast halves, boneless, skinless (boned and skinned), (about 6 ounces each)
- 1/4 cup red onion chopped
- 1 x cherry tomatoes halved for garnish
Method
- 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 13 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.
