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

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Great Use of Beans

July 18, 2015
I made this recipe because we are overwhelmed with green beans from our garden and I'm looking for creative ways to use them in main dishes.  This recipe came out great. I would definitely make it again if I need to use up some beans. My husband liked it even more, he thought it could be part of our regular rotation.  I put a little over 9 oz of beans in it and my husband thought I could put a few more in. I subbed anchovies for the olives because my husband doesn't like olives.