Chicken and Vegetables Tarragon Recipe

4      Reviews by:    V. M. Chandler   Chicken and Vegetables Tarragon Recipe pan fries chicken breasts with shallots, white wine, tarragon, asparagus, carrots, cornstarch and parsley in making this delicious fried chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:4 Nutrition facts:191 calories3.4 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   30 Minutes Total Time:   55 Minutes

INGREDIENTS

• 4 boneless skinless chicken breast halves
• No-stick cooking spray
• 1 tsp shallot or green onions, finely chopped
• 3/4 cup white wine
• 1/2 tsp salt
• 1/2 tsp dried tarragon
• 3/4 lb. asparagus
• 4 medium carrots cut into matchstick pieces
• 1 1/2 tsp cornstarch
• 2 Tbsp cold water
• 1 Tbsp chopped fresh parsley

DIRECTIONS

• Spray skillet with cooking spray. Over medium-low heat, brown chicken on both sides. Remove to platter; stir shallots into skillet and cook until wilted, about 3 minutes, stirring constantly.
• Stir in wine, salt and tarragon; heat to boiling. Return chicken and add asparagus and carrots. Reduce heat to medium, cover and simmer 10 - 15 minutes, until chicken reaches 165°F on an instant read thermometer and vegetables are tender-crisp.
• Remove chicken and vegetables to a platter. Stir cornstarch into cold water until completely dissolved. Stir into boiling liquid in skillet and cook until sauce thickens.
• Serve sauce with chicken and vegetables. Serves 4.

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