Tarragon Chicken

Tarragon is an herb you may not cook too much with, but French cooks use it a lot.  It is similar to anise.  You can learn more about it here. It’s a wonderful herb for this recipe as it gives a delicious flavor and smell.  This recipe is also nice because it is quick to prepare.

Gather Up:

  • 2 large chicken breasts
  • 1 tablespoon coconut oil
  • 1 cup of broccoli, chopped
  • 2 small zucchini, peeled and julienned (I used a green and a yellow)
  • 2 large carrots, peeled and julienned
  • 2 cups mushrooms, sliced
  • 1/4 cup of butter (not pictured)
  • 2 tablespoons of tarragon (you can use dry or fresh)
  • 1/2 to 1 teaspoon of paprika
  • 1 tablespoon of lemon juice
  • a couple of dashes of salt and pepper

Heat the oven to 350 degrees.  Melt coconut oil in a skillet.  Sprinkle the paprika over the chicken and throw into the skillet to brown the outside.

Mix up veggies and put into a casserole dish.  Place the browned chicken on top.

Melt the butter and add to it the spices and lemon juice then spread over the chicken and veggies.   Cover with a lid or tin foil and bake for about 35 minutes until chicken is cooked through and veggies are tender.  Eat up!