Recipe: Stove Top Tarragon Chicken
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!