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Chicken Tarragon

 Chicken Tarragon
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.
4 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.

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Chicken Tarragon (continued)

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