Seared Chicken Breasts With French Potato Salad

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1 1/2 pounds baby Yukon gold potatoes

1 cup frozen whole green beans

2 tablespoons olive oil, divided

2 tablespoons chopped fresh parsley

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

1/2 teaspoon salt, divided

Freshly ground black pepper

4 (5-ounce) skinless, boneless chicken breasts

2 tablespoons all-purpose flour

1 large shallot, finely chopped (about 1/2 cup)

1/4 cup fresh lemon juice

1/2 teaspoon dried tarragon

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