INGREDIENTS
2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces mushrooms -- halved
4 ounces green beans; halved -- steamed until crisp-
***Vinaigrette***
1/4 c olive oil
2 tbsp white wine vinegar
1 garlic clove -- minced
2 tsp minced fresh tarragon -- or
3/4 tsp dried tarragon
2 tsp Dijon-style mustard
1/4 tsp sugar
1/4 tsp salt
1/8 tsp pepper
2 chicken breast halves -- - (boned and skinned (about 6 ounces each)
1/4 cup chopped red onion
Halved cherry tomatoes -- - for garnish
PROCEDURE
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 otatoes, 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.
No comments:
Post a Comment