Chicken with Potatoes, Green Beans, and Sun-Dried Tomatoes

By Lv2Cook

Ingredients

• 3/4 ounce sun-dried tomatoes packed without oil
• 1 cup boiling water
• 8 fingerling potatoes (about 12 ounces)
• 1 1/2 cups cut green beans (about 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 slices lemon (about 2 lemons) sliced 1/4-inch-thick
• 12 kalamata olives
• Basil sprigs (optional)

Details

Servings 1

Preparation

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.

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.

Serving Size: 1 chicken breast half, 2 potatoes, and 1/2 cup green beans