Yield: 6

Tarragon Chicken Dish...

Tarragon Chicken Dish 16

Ingredients

  • 1 Tbsp olive oil
  • 4-5 new potatoes, sliced 1/2" thick
  • 4 carrots, scrub and trim and diagonally cut 1 inch pieces
  • 1 8 oz package sliced mushrooms
  • 1 large onion, cut in thin wedges
  • 2-3 garlic cloves, minced
  • 1 lb asparagus, cut in 1 1/2" pieces
  • 2 boneless skinless chicken breasts, 1 inch cubed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 C chicken broth, or 1 tsp chicken base and water
  • 1/4 C lowfat sour cream
  • 1 Tbsp snipped fresh tarragon, snip leaves and stock

Instructions

  1. In extra large frying pan warm oil over medium high heat.
  2. Evenly layer potatoes and then carrots.
  3. Cook, uncovered, 5 minutes, stirring occasionally.
  4. Add mushrooms and onions.
  5. Cook 5-6 minutes until vegetables are tender-crisp; stirring often. Transfer to a large bowl.
  6. Set aside.
  7. In same skillet add chicken, salt and pepper.
  8. Cook chicken 3 minutes until browned, stirring.
  9. Add broth and asparagus; bring to boil.
  10. Cover, reduce heat and simmer for 3-4 minutes until chicken is no longer pink in the middle.
  11. Increase heat to medium high, stir in sour cream and tarragon, return vegetable mixture to pan, stir to coat.
  12. Serve!