Seared Chicken Breasts with French Potato Salad

By Kathy_S

This is an excellent and fast dinner.

Calories 380; fat 9 g; Protein 37 g; carbohydrate 37 g; fiber 5 g; RS 2.3 g

Weight Watchers points - 9

Ingredients

• 1.5 pounds baby Yukon gold potatoes
• 1 cup frozen whole grean beans
• 2 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 1/2 tsp salt, divided
• freshly ground pepper
• 4 skinless, boneless chicken breasts
• 2 tbsp flour
• 1 large shallot, finely chopped (about 1/2 cup)
• 1/4 cup fresh lemon juice
• 1/2 tsp dried tarragon

Preparation

Step 1

Place potatoes in a large saucepan; cover with water. Bring water to a boil, and cook 15 minutes or until potatoes can be easily pierced with a fork. Add green beans during last minute of cooking; drain and set aside.

While potatoes and beans cook, combine 1 tbsp olive oil, parsley, mustard, vinegar, and 1/4 tsp salt in a large bowl; stir with a whisk. Season to taste with black pepper. When potatoes are cool enough to handle, slice larger pieces in half, and add to bowl. Toss to coat, and set aside.

Cover chicken breasts with parchment paper; pound to an even thickness using a mallet. Sprinkle with remaining 1/4 tsp salt and season with black pepper.

Place flour in a shallow dish; dredge chicken in flour. Heat remaining 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and cook 6 - 8 minutes or until chicken begins to brown; turn to brown other side. Add shallots, and cook 5 - 6 minutes or until a meat thermometer inseted into the thickest part of the breast registers 165 degrees. Add lemon juice and tarragon, and turn chicken until evenly coated.

Place chicken breast on each of 4 serving plates; serve with potato salad.

Serving size: 1 chicken breast and 1 1/4 cups potato salad.