Ingredients
4 boneless skinless chicken breast halves1/2 teaspoon paprika1/3 cup butter, divided2 medium zucchini, julienned4 small carrots, julienned4 large mushrooms, sliced2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1 tablespoon lemon juice1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken.
Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.
