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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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 each: 300 calories, 18g fat (10g saturated fat), 103mg cholesterol, 525mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 26g protein.

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