Chicken Tarragon
Boneless chicken breasts pan-roasted with butter, then plated over julienned zucchini, carrots, and mushrooms in a tarragon-lemon pan sauce. Quietly elegant.
π¨βπ³ Instructions
Sprinkle chicken with paprika.
In a large skillet, brown chicken in 2 teaspoons butter.
Place the vegetables in a greased 13 x 9 x 2-inch 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 350Β° for 35 minutes, until vegetables are tender.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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