Average Rating: 3.421052TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 4 servings.Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 2 teaspoons paprika
- 1 tablespoon olive oil
- 1 package (10 ounces) julienned carrots
- 1/2 pound sliced fresh mushrooms
- 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3 teaspoons dried tarragon
- 1 tablespoon lemon juice
- 3 small zucchini, thinly sliced
Instructions
- 1. Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken 2 minutes on each side or until lightly browned; remove from pan.
- 2. Add carrots and mushrooms to same pan; cook, covered, 6-8 minutes or until carrots are crisp-tender, stirring occasionally.
- 3. In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, 6-8 minutes longer or until a thermometer inserted in chicken reads 165° and vegetables are tender.
Nutrition Facts
1 chicken breast with 1 cup vegetables: 345 calories, 11g fat (3g saturated fat), 85mg cholesterol, 649mg sodium, 28g carbohydrate (16g sugars, 5g fiber), 35g protein.
Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1 fat.
