This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. 'I love tarragon, so I make this dish often,' says Ruth Peterson of Jenison, Michigan.
This is very tasty recipe! I grated the carrots and zucchini. I melted the butter in a microwave oven and then mixed it together with the tarragon, lemon juice, salt and pepper in a food processor before pouring it over the chicken and vegetables. I also browned the chicken in vegetable oil, rather than butter. Other than that, I made the recipe according to the instructions. Everything was cooked in the given time.
Read MoreThis did not turn out how we hoped. I didn't like the smell when I took it out of the oven and my family and I did not eat it.
Read MoreThis is very tasty recipe! I grated the carrots and zucchini. I melted the butter in a microwave oven and then mixed it together with the tarragon, lemon juice, salt and pepper in a food processor before pouring it over the chicken and vegetables. I also browned the chicken in vegetable oil, rather than butter. Other than that, I made the recipe according to the instructions. Everything was cooked in the given time.
This was a pretty tasty dish. I'll make it again. The lemon juice and fresh tarrigon make the vegetable bed of this meal very very tasty.
I love this recipe. It's quick, easy, and always works in a jam (if you have zucchini and carrots on hand, which I always seem to). It's one of my favorites!
This did not turn out how we hoped. I didn't like the smell when I took it out of the oven and my family and I did not eat it.
I thought the recipe was excellent, I didn't have zucchini, but I used celery, extra mushrooms, and blanched baby red potatoes. I found that I needed to cook for an hour at a 375. I will definitely make this recipe again
This was a simple recipe. My husband liked it but I didn't care for it. This was the first time I had cooked with tarragon and I do not care for the scent of it at all.
