Grilled Chicken Cutlets, Radishes and Green Beans with Tarragon Sauce

Ingredients

• • 1 tbsp (15 ml) white wine vinegar
  • 1 shallot, thinly sliced
  • 3/4 cup (180 ml) 15% cooking cream or 35% cream
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon
  • 2 boneless, skinless chicken breasts
  • 3/4 lb (340 g) green beans, trimmed
  • 3/4 lb (340 g) radishes with leaves, washed and halved
  • 2 tbsp (30 ml) olive oil