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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


  1. 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.
  2. Add carrots and mushrooms to the same pan; cook covered for 6-8 minutes or until carrots are crisp-tender, stirring occasionally.
  3. 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.
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