The first time I made this meal, I felt like a gourmet chef. Not that it’s difficult, but I did learn how to julienne because of it. (I admit I turned to Youtube.)
It contains some great ingredients – namely zucchini, carrots, and tarragon (which I don’t think I had ever tasted before).
And this is how you julienne (it’s easiest with the zucchini, since it’s bigger). Start by cutting off the ends and dividing each into segments about as long as the knife – usually that’s about 3 sections.
Chop down into thin strips.
Turn it and cut in the other direction.
You will end with long skinny strips like this!
I like to cut all or most of the veggies…
…before beginning the chicken on the stove. Yum – paprika!
While the chicken is cooking, make the juice to season it.
Here are all the vegetables just waiting in the pan!
Then you place the cooked chicken on top…
…and pour the juice over it all.
This is such a flavorful and colorful meal! We love it! Thanks again, Busy Family Cookbook!
We ate ours with potatoes, rolls, and cantaloupe.
Chicken Tarragon (recipe from Taste of Home)
4 boneless skinless chicken breast halves
½ tsp. paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tbsp. minced fresh tarragon OR 2 tsp. dried tarragon
1 tbsp. lemon juice
½ tsp. salt
1/8 tsp. pepper
- Sprinkle chicken with paprika. In a skillet, brown chicken in 2 tsp. butter.
- Place the vegetables in a greased 9x13” baking dish. Top with chicken.
- Melt the remaining butter; stir in the tarragon, lemon juice, salt, and pepper. Pour over chicken and vegetables.
- Cover and bake at 350 degrees for 30-35 minutes or until chicken juices run clear and vegetables are tender.