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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.
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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.
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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.
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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 68 minutes or until chicken begins to brown; turn to brown other side. Add shallots, and cook 56 minutes or until a meat thermometer inserted into the thickest part of the chicken breast registers 165u00b0. Add lemon juice and tarragon, and turn chicken until evenly coated.
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Place chicken breast on each of 4 serving plates; serve with potato salad.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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