Seared Chicken Breasts with French Potato Salad

Seared Chicken Breasts with French Potato Salad


prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
4 servings
(serving size: 1 chicken breast and 1 1/4 cups potato salad)
Double the amount of Resistant Starch in this dish by allowing the potato salad to cool to room temperature before serving.


  • 1 1/2 pounds baby Yukon gold potatoes
  • 1 cup frozen whole green beans
  • 2 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt, divided
  • Freshly ground black pepper
  • 4 (5-ounce) skinless, boneless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon dried tarragon

How to Make It

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.

Step 2

While potatoes and beans cook, combine 1 tablespoon olive oil, parsley, mustard, vinegar, and 1/4 teaspoon 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.

Step 3

Cover chicken breasts with parchment paper; pound to an even thickness using a mallet or small, heavy skillet. Sprinkle with remaining 1/4 teaspoon salt and season with black pepper.

Step 4

Place flour in a shallow dish; dredge chicken in flour. Heat remaining 1 tablespoon 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 inserted into the thickest part of the chicken breast registers 165°. Add lemon juice and tarragon, and turn chicken until evenly coated.

Step 5

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


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