Chicken, potatoes and veggies cook together for a nutritious dinner that's missing only one ingredient -- a bottle of white wine.

Source: Midwest Living

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Recipe Summary

total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • 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; 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.

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