Ingredients
4 boneless skinless chicken breast halves (5 ounces each)2 teaspoons paprika1 tablespoon olive oil1 package (10 ounces) julienned carrots1/2 pound sliced fresh mushrooms2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3 teaspoons dried tarragon1 tablespoon lemon juice3 small zucchini, thinly sliced
Preparation
Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan.
Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally.
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, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.
