Directions:
- In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.
- Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
- Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.99 Kcal (1901 kJ) | ||
| Calories from fat | 223.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.87g | 38% | |
|---|---|---|---|
| Cholesterol | 247.01mg | 82% | |
| Sodium | 422.04mg | 18% | |
| Potassium | 744.88mg | 16% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 45.08g | 90% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 138.76 Kcal (581 kJ) | ||
| Calories from fat | 68.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 38% | |
|---|---|---|---|
| Cholesterol | 75.5mg | 82% | |
| Sodium | 129mg | 18% | |
| Potassium | 227.67mg | 16% | |
| Total Carbs | 3.1g | 3% | |
| Sugars | 0.61g | 8% | |
| Dietary Fiber | 0.51g | 7% | |
| Protein | 13.78g | 90% | |
| Vitamin C | 2.4mg | 13% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 16% | |
| Calcium | 11.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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