directions
-
1
Cut potatoes into thin wedges
-
2
Cut green beans into 1- 1/2-inch lengths
-
3
Trim chicken and cut into one inch wide strips
-
4
Finely chop shallot
-
5
Peel garlic and mince
-
6
Slice sun-dried tomatoes into julienne strips
-
7
Slice lemon and stack basil leaves and cut into thin strips
-
8
Steam potatoes for 5 minutes
-
9
Add green beans and steam another 5 minutes or until vegetables are tender
-
10
Drain and set aside
-
11
Toss chicken with flour
-
12
Heat oil in large nonstick skillet or wok
-
13
Cook shallot and garlic 1 minute
-
14
Add chicken and cook 4 minutes
-
15
Add sun-dried tomatoes, lemon slices and olives; cover and cook 2 minutes
-
16
Add potatoes and green beans and toss until heated through
-
17
Add basil and toss to combine.
CHICKEN, POTATO AND GREEN BEAN AND BASIL TOSS
ingredients
- 3/4 pound small white potatoes
- 6 ounces thin green beans
- 4 boneless skinless chicken breast halves
- 1 large shallot
- 2 cloves garlic
- 4 sun-dried tomatoes in oil, drained
- 1 lemon
- 6 basil leaves
- 2 tablespoons flour
- 3 tablespoons olive oil
- 1/4 cup dry red wine
- 12 Kalamata olives