Seared Chicken Breasts with French Potato Salad

Name: Seared Chicken Breasts with French Potato Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp cider vinegar; 1 Tbsp Dijon mustard; 1 teaspoons dried tarragon; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 237 milliliters frozen green beans; 59 milliliters fresh lemon juice; 2 Tbsps olive oil, divided; 1 teaspoons salt, divided; 118 milliliters large shallot, finely chopped (about; 142 grams 1/4 pounds skinless, boneless chicken breasts each); 680 grams baby Yukon gold potatoes

The recipe Seared Chicken Breasts with French Potato Salad is ready in around 35 minutes and is definitely an amazing dairy free option for lovers of Mediterranean food. This recipe makes 4 servings with 280 calories, 16g of protein, and 9g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have beans, lemon juice, parsley, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a main course.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Add green beans during the last minute of cooking; drain and set aside.

Ingredients you will need

Green Beans

While potatoes cook, combine 1 tablespoon olive oil, parsley, mustard, vinegar, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Season to taste with black pepper. When potatoes are cool enough to handle, slice larger pieces in half or fourths and add to bowl. Toss to coat and set aside.

Ingredients you will need

Black Pepper