2/3 pound potatoes -- (2 medium)
-- cut into 3/4-inch cubes
4 ounces mushrooms -- halved
4 ounces green beans -- halved,
- steamed until crisp-tender
-----vinaigrette-----
1/4 cup olive oil
2 tablespoon white wine vinegar
1 garlic clove -- minced
2 teaspoons minced fresh tarragon -- or..
3/4 teaspoon dried tarragon
2 teaspoons style-style mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 chicken breast halves
-- (boned and skinned)
-- (about 6 ounces each)
1/4 cup chopped red onion
6 halved cherry tomatoes
-- for garnish
Instructions:
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 grill. Meanwhile, in bowl add chicken to the
remaining vinaigrette; cover and let stand 15 minutes. Remove chicken
from vinaigrette (discard vinaigrette). Grill 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
