2/3 lb (2 medium) potatoes - cut into 3/4-inch cubes
4 oz Mushrooms, halved
4 oz Green beans, halved, steamed until crisp-tender
VINAIGRETTE
1/4 cup Olive oil
2 tbsp White wine vinegar
1 Garlic clove, minced
2 tsp Minced fresh tarragon, OR..
3/4 tsp Dried tarragon
2 tsp Dijon-style mustard
1/4 tsp Sugar
1/4 tsp Salt
1/8 tsp Pepper
2 Chicken breast halves - (boned and skinned) - (about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes - for garnish
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In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.
Menu: Garlic Bread, Tangerines or Melon Wedges
Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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