Stovetop Tarragon Chicken

1. 1

   Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken 2 minutes on each side or until lightly browned; remove from pan.

2. 2

   Add carrots and mushrooms to same pan; cook, covered, 6-8 minutes or until carrots are crisp-tender, stirring occasionally.

3. 3

   In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, 6-8 minutes longer or until a thermometer inserted in chicken reads 165u00b0 and vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.