Any kind of potato will work in place of the fingerlings.
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)
How to Make It
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.