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Chicken Tarragon Recipe

Chicken Tarragon Recipe photo by Taste of Home

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This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.

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Chicken Tarragon Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken.
Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 300 calories, 18 g fat (10 g saturated fat), 103 mg cholesterol, 525 mg sodium, 10 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Chicken Tarragon in Taste of Home June/July 2003, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Tarragon

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Reviewed on Sep. 12, 2012 by Mama24kiddos

The chicken was dry I should have used parchment paper and put the chicken mixed in with the veggies. It would have been good if my chicken wasn't so dried out.

Reviewed on Jun. 24, 2010 by Notty

I actually cut up the chicken into pieces before putting it on the veggies........turned out awesome!

Reviewed on Sep. 16, 2009 by hgalish

My husband liked the vegetables the best - and he doesn't even like zucchini! The chicken stays really moist and is a great way to include veggies in the meal. It's great if you're tired of the same side veggie dishes.