Recipes

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
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.


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