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4 Boneless chicken breast halves
2 t paprika
1 T Olive oil
1 pkg (10oz) Julienned carrots
8oz Fresh sliced mushrooms
2 cans (10.75oz each) cream of chicken soup
3 t Dried tarragon
1 T lemon juice
3 small zucchini thinly sliced
Stovetop Tarragon Chicken
- Sprinkle chicken with the paprika. In a dutch oven, heat oil over medium heat. Cook chicken 2 minutes on each side or until lightly browned; remove from the pan.
- Add carrots and mushrooms to the same pan; cook covered for 6-8 minutes or until carrots are crisp-tender, stirring occasionally.
- In a small bowl, mix the soup, tarragon and lemon juice until well blended; pour over veggies. Return the chicken to the pan. Bring to a boil; reduce heat to low. Cook covered for 8 minutes. Top with the zucchini; cook covered for 6-8 minutes longer or until a thermometer inserted into the chicken reads 165 and the veggies are tender.