Lite Chicken Tarragon
photo by teresas
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3⁄4 cup sliced celery
- 1 teaspoon tarragon
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3 lbs boneless skinless chicken breasts
- 1 cup tomato juice
- 1 cup chicken broth
- 2 tablespoons onion flakes
- 1 3⁄4 cups sliced carrots
- 3⁄4 cup diced green pepper
directions
- Combine 1 teaspoon tarragon, salt and pepper. Rub onto chicken.
- Spray a skillet with nonstick cooking spray. Brown chicken 3 minutes on each side.
- Add tomato juice, broth, and remaining tarragon. Bring to a boil. Cover and simmer 45 minutes.
- Add carrots, pepper, and celery. Simmer, covered, about 5 minutes.
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Reviews
-
Always looking for simple recipes using chicken breasts and this worked very well for me. I had to make a quick substitution as I discovered after the chicken was in the pan there was no tomato juice in the pantry. Chose condensed tomato soup and mixed it with equal part of water for thinning. Given the earlier comment about spices, I also used the full amount of tarragon though I cut the recipe in half. The results were just delicious and had a good amount of tarragon both on the chicken and in the tomato sauce. Thanks loof. Made for 123 Hit Wonders.
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Both DH and I thought the flavor was OK, but nothing to jump up and down about. The meat did come out very moist and tender. I used pheasant instead of chicken and the juice kept it from drying out. I used a very good tomato juice from Trader Joes. This had a stew like flavor for us with out spices. I wasn't sure when to add the onion flakes so I threw them in during step #4. We really didn't taste the tarragon very much. Not sure what the amount was suppose to be in step 3 because I used the full teaspoon for the rub so I just sprinkled a bit more on the meat. I served it over noodles. Thanks for letting me try your recipe. :)
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Fall of the bone, juicy, smooth taste, and would make this all week, if I could. I followed this exactly, and quite a well written and easy to follow recipe. The tarragon rub just makes such a unique, but totally off the wall taste sensation that would be great with company. The only change I made was to use chicken thighs, bone-in and it actually took the same amount of time to simmer. The combo of the tomato juice (I used low sodium tomato juice) green pepper and rest of veggies was terrific. At the end I sprinkled with some saute'd onions, a bit of saute'd cabbage, and carrots for added color for the photo. OH yum! Thanks, loof! Made for *SSC Pet Parade* July 2008.
Tweaks
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Both DH and I thought the flavor was OK, but nothing to jump up and down about. The meat did come out very moist and tender. I used pheasant instead of chicken and the juice kept it from drying out. I used a very good tomato juice from Trader Joes. This had a stew like flavor for us with out spices. I wasn't sure when to add the onion flakes so I threw them in during step #4. We really didn't taste the tarragon very much. Not sure what the amount was suppose to be in step 3 because I used the full teaspoon for the rub so I just sprinkled a bit more on the meat. I served it over noodles. Thanks for letting me try your recipe. :)
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