Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

total:
50 mins
Servings:
4
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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.

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  • 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; fat 12g; cholesterol 29mg; saturated fat 2g; carbohydrates 28g; mono fat 8g; poly fat 2g; insoluble fiber 7g; sugars 9g; protein 15g; vitamin a 10835.6IU; vitamin c 27.8mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 8.3mg; vitamin b6 0.7mg; folate 108.9mcg; vitamin b12 0.2mcg; sodium 483mg; potassium 1122mg; calcium 80.8mg; iron 4.1mg.
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