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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. I love tarragon, so I make this dish often, says Ruth Peterson of Jenison, Michigan. Ingredients:
4 boneless skinless chicken breast halves |
1/2 teaspoon paprika |
1/3 cup butter, divided |
2 medium zucchini, julienned |
4 small carrots, julienned |
4 large mushrooms, sliced |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken.
2. Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
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