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)
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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)
- 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.
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