Almost meatless, this main dish recipe gets all its rich flavor from only a couple of chicken thighs.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch nonstick skillet heat the 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onion. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

    Advertisement
Instructions Checklist
  • In same skillet, heat the remaining 1 tablespoon oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in tarragon and remaining salt and pepper. Makes 4 servings.

Nutrition Facts

266 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 29mg; sodium 483mg; potassium 1122mg; carbohydrates 28g; fiber 7g; sugar 9g; protein 15g; vitamin a 10836IU; vitamin c 28mg; thiaminmg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6 1mg; folate 109mcg; vitamin b12mcg; calcium 81mg; iron 4mg.

Reviews (1)

19 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/06/2018
Absolutely yummy. I will definitely make this again.