Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  pound         potatoes -- (2 medium)
                        -- cut into 3/4-inch cubes
   4      ounces        mushrooms -- halved
   4      ounces        green beans -- halved,
                        - steamed until crisp-tender
                        -----vinaigrette-----
     1/4  cup           olive oil
   2      tablespoons   white wine vinegar
   1                    garlic clove -- minced
   2      teaspoons     minced fresh tarragon -- or..
     3/4  teaspoon      dried tarragon
   2      teaspoons     style-style mustard
     1/4  teaspoon      sugar
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2                    chicken breast halves
                        -- (boned and skinned)
                        -- (about 6 ounces each)
     1/4  cup           chopped red onion
   6                    halved cherry tomatoes
                        -- for garnish

Preparation:

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat grill. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette). Grill 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and Garnish with cherry tomatoes. Menu: Garlic Bread, Tangerines or Melon Wedges