Chicken with Vegetables and Tarragon
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can Be Doubled
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 small zucchini
- 2 skinless boneless chicken breast halves
- Carbohydrate 10 g(3%)
- Cholesterol 64 mg(21%)
- Fat 16 g(25%)
- Fiber 2 g(10%)
- Protein 21 g(43%)
- Saturated Fat 2 g(12%)
- Sodium 67 mg(3%)
- Calories 290
Preparation 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.
Preparation 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.
