Recipe: Stove Top Tarragon Chicken
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Ingredients
4 boneless, skinless chicken breasts 2 tsp paprika 1 tbsp olive oil 1 pkg (10 oz) julienned carrots 1/2 pound fresh mushrooms, sliced 2 cans cream of chicken soup, undiluted 3 tsp dried tarragon 1 tbsp lemon juice 3 small zucchini, thinly sliced Sprinkle chicken with paprika. Heat oil in a dutch oven, on medium heat. Cook chicken for 2 minutes on each side, or until they are lightly browned. Remove from pan. Add carrots and mushrooms to the same pan and cook, covered 6 -8 minutes or until carrots are crisp-tender, stirring occasionally. In a small bowl, mix together the soup, tarragon and lemon juice until blended. Pour over vegetables. Return chicken to pan. Bring to a boil, turn heat to low and cover. Cook for about 8 minutes. Top with zucchini and cook, covered for 6-8 minutes or until a thermometer in chicken reads 165 degrees and veggies are tender. I didn't add the zucchini to my recipe as My Man doesn't like his zucchini cooked. It turned out great anyways! |
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