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Stovetop Tarragon Chicken

My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 teaspoons paprika
  • 1 tablespoon olive oil
  • 1 package (10 ounces) julienned carrots
  • 1/2 pound sliced fresh mushrooms
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3 teaspoons dried tarragon
  • 1 tablespoon lemon juice
  • 3 small zucchini, thinly sliced

Directions

  • Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken 2 minutes on each side or until lightly browned; remove from pan.
  • Add carrots and mushrooms to same pan; cook, covered, 6-8 minutes or until carrots are crisp-tender, stirring occasionally.
  • In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, 6-8 minutes longer or until a thermometer inserted in chicken reads 165° and vegetables are tender.
Nutrition Facts
1 chicken breast with 1 cup vegetables: 345 calories, 11g fat (3g saturated fat), 85mg cholesterol, 649mg sodium, 28g carbohydrate (16g sugars, 5g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1 fat.

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Reviews

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Average Rating:
  • nsalb
    Jan 15, 2018

    Will not be making this again. The chicken was tough and the sauce was tasteless. I added spice to the sauce since others had commented that the sauce was bland, but even that did not help. This is not a keeper. Very disappointing. I'm glad I did not make this for guests, which I had considered doing.

  • jkcoach98
    Nov 14, 2017

    This was a very tasty dish. I used 1 can of chicken soup and 1/4 cup milk. I also added extra paprika.

  • chargord
    Jun 10, 2016

    I made this tonight and we both really enjoyed it. The only change I made was to use regular cream of chicken soup, but followed the recipe for the rest of it. Easy to make and very tasty. I will make this again!

  • Lydjim
    May 10, 2016

    Didn't really care for this. Made exactly as instructed but probably won't make again.

  • Rchen2016
    Apr 26, 2016

    My picky toddler didn't like it but my husband and I loved it.

  • I_Fortuna
    Mar 1, 2016

    The lemon juice really enhances the salt flavor and I use regular cream of chicken, asparagus or celery or both (usually two cans). I make this a lot and hubby loves it. It is easy and delicious. For those who think it bland, just as add salt and pepper. Easy.Thanks. : )

  • nexus35
    May 31, 2015

    This is a really quick and easy dish. By itself its about a 3/5 or a 4/5, but if you serve it over garlic/bacon mashed potatoes it is awesome!

  • quiltpinky1
    May 18, 2015

    We really enjoyed this dish! I made one change though, I added a cup of shredded mozzarella cheese at the end and melted it for about 5 minutes.

  • jstowellsupermom
    Apr 12, 2015

    This was very quick and easy to make and looked very pretty on the plate! The sauce was a bit bland for our tastes but that's an easy fix!

  • mahgni
    Apr 12, 2015

    Although the chicken came out really good, the sauce (which is really just undiluted soup) was terrible. I will.not be making this again.