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

Any kind of potato will work in place of the fingerlings.

Yield: 4 servings (serving size: 1 chicken breast half, 2 potatoes, and 1/2 cup green beans)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 31.5g
  • Fiber: 3.2g
  • Cholesterol: 66mg
  • Iron: 3.5mg
  • Sodium: 432mg
  • Calcium: 96mg


  • 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)


  1. Combine sun-dried tomatoes and boiling water in a bowl, and let stand 30 minutes. Drain tomatoes; cut into thin strips, and set aside.
  2. 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.
  3. 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.
  4. 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.
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