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1
Preheat the oven to 375.
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2
In an ovenproof skillet, melt the butter in 2 tablespoons of the vegetable oil.
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3
Add the potatoes, cut side down, season with salt and pepper and cook over high heat until browned, 3 minutes.
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4
Turn the potatoes and roast in the oven for 20 minutes.
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5
Add the mushrooms, season with salt and pepper and roast, stirring a few times, for 25 minutes.
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6
Stir in the rosemary, thyme and oregano; keep warm.
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7
Meanwhile, in another ovenproof skillet, heat 2 tablespoons of the vegetable oil.
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8
Season the chicken with salt and pepper and add to the skillet, skin side down.
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9
Cook over high heat until browned, 3 minutes.
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10
Turn the chicken and transfer to the oven.
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11
Roast for 10 minutes, until just cooked through.
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12
Transfer the chicken to a carving board; let rest.
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13
In a nonreactive saucepan, combine the wine, vinegar and shallot and boil until reduced to 1 tablespoon, 2 minutes; scrape into a blender.
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14
Add the egg yolks and blend.
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15
Add 1/2 teaspoon of the lemon juice and the mustard and blend.
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16
With the machine on, slowly pour in the remaining 1/2 cup of vegetable oil; blend until smooth.
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17
Season the dressing with salt and pepper; stir in the tarragon.
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18
In a bowl, combine the olive oil with the remaining 3 teaspoons of lemon juice and season with salt and pepper.
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19
Add the watercress, arugula, cucumber and onion and toss.
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20
Add the warm potatoes and mushrooms and toss.
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21
Slice each chicken breast crosswise and serve with the salad, passing the bearnaise dressing at the table.
