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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 until lightly browned, about 2 minutes on each side; remove from pan.
  • Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, 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, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.
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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