Chicken with Haricots Verts, Potatoes, and Toasted Almonds

INGREDIENTS

• 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