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Roasted-Chicken-And-Potato Salad With Béarnaise Dressing

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Ingredients

2 tablespoons unsalted butter

3/4 cup vegetable oil

1/2 pound small red potatoes, halved

Salt and freshly ground pepper

1/2 pound shiitake mushrooms, stems discarded and caps quartered

1/2 teaspoon chopped rosemary

1/2 teaspoon chopped thyme

1/2 teaspoon chopped oregano

Four 6-ounce boneless chicken breast halves, with skin

1 1/2 tablespoons dry white wine

1 1/2 tablespoons white wine vinegar

1 small shallot, minced

2 large egg yolks

3 1/2 teaspoons fresh lemon juice

1 teaspoon powdered mustard

2 tablespoons chopped tarragon

2 tablespoons extra-virgin olive oil

6 ounces watercress, stems discarded

6 ounces arugula, stems discarded

4 ounces cucumber—peeled, quartered and thinly sliced

1/2 small red onion, thinly sliced

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