Tarragon Chicken Dish tastes and looks and feels like spring! It’s simply one of those recipes that you savor and can’t help but give a nice Hmmm, mmmm 
… with every bite!!
-
- Ingredients for Tarragon Chicken Dish
-
- Chop carrots and potatoes as directed
-
- In a large frying pan, heat oil, layer potatoes then carrots. Cook 5 minutes, stirring occasionally
-
- Cook 5-6 minutes more until tender crisp. Pour into a large bowl. Set aside
-
- In same frying pan, add chicken and garlic. Cook 3 minutes until browned.
-
- Add cut asparagus
-
- Add chicken broth. Bring to boil, cover, reduce to simmer and cook for 3 minutes until chicken is no longer pink in the center
-
- Add 1/4 c lowfat sour cream
-
- Add fresh snipped tarragon
-
- Return vegtables to pan and stir to coat
-
- Tarragon Chicken Dish… delish!!
Tarragon Chicken Dish is delicious and healthy and you’ll really love the hint of Tarragon in there… it’s a wonderful spring time combination! AND I love it when every kid in the house wants seconds! They all give Tarragon Chicken Dish 2 thumbs up!!
Tarragon Chicken Dish…
Author: Ruthie
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 Tbsp olive oil
- 4-5 new potatoes, sliced ½” thick
- 4 carrots, scrub and trim and diagonally cut 1 inch pieces
- 1 8oz package sliced mushrooms
- 1 large onion, cut in thin wedges
- 2-3 garlic cloves, minced
- 1 lb asparagus, cut in 1½” pieces
- 2 boneless skinless chicken breasts, 1 inch cubed
- ½ tsp salt
- ¼ tsp pepper
- 1 C chicken broth (or 1 tsp chicken base and water)
- ¼ C lowfat sour cream
- 1 Tbsp snipped fresh tarragon (snip leaves and stock)
Instructions
- In extra large frying pan warm oil over medium high heat.
- Evenly layer potatoes and then carrots.
- Cook, uncovered, 5 minutes, stirring occasionally.
- Add mushrooms and onions.
- Cook 5-6 minutes until vegetables are tender-crisp; stirring often. Transfer to a large bowl.
- Set aside.
- In same skillet add chicken, salt and pepper.
- Cook chicken 3 minutes until browned, stirring.
- Add broth and asparagus; bring to boil.
- Cover, reduce heat and simmer for 3-4 minutes until chicken is no longer pink in the middle.
- Increase heat to medium high, stir in sour cream and tarragon, return vegetable mixture to pan, stir to coat.
- Serve!
I think we are having it tonight! I love not having to think of what to make! Also, I love when I already have everything for the recipe!
Hello,
I found your blog link on Desiree’s blog. All of your recipes look and sounds so yummy. I just pinned your Tarragon Chicken Dish, to add to my menu for next week. Thanks for sharing.
Smiles, Paula
I’m SO glad you found me Paula
You’ll LOVE this recipe… it’s yummy! Thanks for pinning it and for the nice comment too!! You’re awesome!
When do we get this one again!?