Stovetop Tarragon Chicken
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 4 servings.
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
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
-
1.
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.
-
2.
Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC