Chicken With Haricots Verts, Potatoes, And Toasted Almonds

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2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)

2 large shallots, minced

3 garlic cloves, minced

1 cup reduced-sodium chicken stock

3 sprigs tarragon, plus chopped tarragon for garnish

12 to 16 parcooked baby red potatoes

About 1/2 tsp. salt

About 1/4 tsp. freshly ground black pepper

1 pound haricots verts (slender French green beans)

4 teaspoons toasted slivered almonds

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