Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Any kind of potato will work in place of the fingerlings.

Recipe by Cooking Light October 1997


Recipe Summary test

4 servings (serving size: 1 chicken breast half, 2 potatoes, and 1/2 cup green beans)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

291 calories; calories from fat 20%; fat 6.5g; saturated fat 1.2g; mono fat 3.8g; poly fat 1g; protein 31g; carbohydrates 31.5g; fiber 3.2g; cholesterol 66mg; iron 3.5mg; sodium 432mg; calcium 96mg.