Double the amount of Resistant Starch in this dish by allowing the potato salad to cool to room temperature before serving.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring water to a boil and cook potatoes 15 minutes or until potato is easily pierced with a fork. Add green beans during the last minute of cooking; drain and set aside.

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  • While potatoes 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 or fourths and add to bowl. Toss to coat and set aside.

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

  • Place flour in a shallow dish. Dredge chicken in flour. Warm remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and cook 6 to 8 minutes until chicken begins to brown; turn to brown other side. Add shallots, and cook 5 to 6 minutes or until a meat thermometer in the thickest part of the chicken breast registers 160�. Add lemon juice and tarragon, and turn chicken until evenly coated.

  • Transfer chicken to a serving platter and scrape any remaining shallots into potato salad. Let stand 5 minutes before serving.

Source

The CarbLovers Diet

Nutrition Facts

380 calories; fat 9g; saturated fat 1.5g; mono fat 5g; poly fat 1g; protein 37g; carbohydrates 37g; fiber 5g; cholesterol 80mg; sodium 490mg; resistant starch 2.3g.