Chicken With Potatoes, Green Beans, and Sun-dried Tomatoes

Cooking Light
Any kind of potato will work in place of the fingerlings.
4 servings (serving size: 1 chicken breast half, 2 potatoes, and 1/2 cup green beans)


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3/4 ounce sun-dried tomatoes, packed without oil (9)
1 cup boiling water
8 fingerling potatoes (12 ounces)
1 1/2 cups (1 1/2-inch) cut green beans (6 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1/4 cup dry white wine
8 (1/4-inch-thick) slices lemon (2 lemons)
12 kalamata olives
Basil sprigs (optional)


Combine sun-dried tomatoes and boiling water in a bowl, and let stand 30 minutes. Drain tomatoes; cut into thin strips, and set aside.

Steam potatoes, covered, 5 minutes. Add green beans to potatoes, and steam, covered, an additional 5 minutes or until potatoes are tender. Drain vegetables, and set aside.

Place flour, salt, and pepper in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté 1 minute. Add chicken, and sauté 3 minutes on each side. Stir in wine, scraping pan to loosen browned bits. Add sun-dried tomatoes, lemon slices, and olives; cover and cook 2 minutes. Remove chicken from skillet; set aside, and keep warm. Add potatoes and green beans to skillet, and cook, uncovered, until thoroughly heated. Garnish with basil sprigs, if desired.

Created date

October 1997

Nutritional Information

Calories 291
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 1.2 g
Monofat 3.8 g
Polyfat 1 g
Protein 31 g
Carbohydrate 31.5 g
Fiber 3.2 g
Cholesterol 66 mg
Iron 3.5 mg
Sodium 432 mg
Calcium 96 mg