Chicken With Vegetables And Tarragon Recipes

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CHICKEN WITH VEGETABLES AND TARRAGON



Chicken with Vegetables and Tarragon image

Categories     Food Processor     Chicken     Vegetable     Sauté     Quick & Easy     Low Cal     Wheat/Gluten-Free     Bell Pepper     Carrot     Spring     Healthy     Tarragon     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

1/2 small red bell pepper
1 small carrot, peeled
1 small zucchini
2 skinless boneless chicken breast halves
2 tablespoons olive oil
1/4 cup shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dry
1/4 cup dry white wine

Steps:

  • Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.

TARRAGON CHICKEN AND VEGETABLES



Tarragon Chicken and Vegetables image

Make and share this Tarragon Chicken and Vegetables recipe from Food.com.

Provided by 4-H Mom

Categories     Easy

Time P1DT5m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup white vinegar
1/2 cup vegetable oil
2 teaspoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons chopped fresh tarragon
2 whole chicken breasts, halved
3 medium carrots, cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces

Steps:

  • For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
  • Reserve 1/4 cup of marinade.
  • Place chicken in resealable plastic bag, turn to coat chicken.
  • Marinate in refrigerator 1 to 12 hours.
  • Preheat oven to 375 degrees.
  • Drain chicken, discard marinade.
  • Place chicken in shallow baking pan.
  • Toss vegetables with reserved 1/4 cup marinade.
  • Place in 1 1/2 quart casserole dish, cover.
  • Bake chicken and vegetables 25 minutes.
  • Remove cover from vegetables.
  • Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.

Nutrition Facts : Calories 543.8, Fat 41, SaturatedFat 7.4, Cholesterol 92.8, Sodium 298.6, Carbohydrate 10.8, Fiber 2.4, Sugar 4.7, Protein 32.1

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