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Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves

  2. 1/2 teaspoon paprika

  3. 1/3 cup butter, divided

  4. 2 medium zucchini, julienned

  5. 4 small carrots, julienned

  6. 4 large mushrooms, sliced

  7. 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

  8. 1 tablespoon lemon juice

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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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