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Name: Chicken with Vegetables And Tarragon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Carrot; peeled; 1 sm Zucchini; 2 tb olive oil; 1/4 c Shallots; 1/4 c Dry white wine; 2 Skinless boneless chicken; 1/2 sm Red bell pepper; 1 tb Chopped fresh tarragon or 1

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INGREDIENTS

1 sm Carrot; peeled
1 sm Zucchini
2 tb olive oil
1/4 c Shallots
1/4 c Dry white wine
2 Skinless boneless chicken
1/2 sm Red bell pepper
1 tb Chopped fresh tarragon or 1

INSTRUCTIONS

Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and saute until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve. 2 Servings; Can Be Doubled. Bon Appetit April 1995 Per serving: 642 Calories (kcal); 30g Total Fat; (45% calories from fat); 59g Protein; 24g Carbohydrate; 137mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken with Vegetables And Tarragon

1 sm Carrot; peeled
1 sm Zucchini
2 tb olive oil
1/4 c Shallots
1/4 c Dry white wine
2 Skinless boneless chicken
1/2 sm Red bell pepper
1 tb Chopped fresh tarragon or 1

Grate bell pepper, carrot and zucchini in food processor fitted with  coarse shredder (or grate by hand). Season chicken breasts with salt  and pepper. Heat olive oil in heavy large skillet over medium high  heat. Add chicken breasts and saute until golden and just cooked  through, about 5 minutes per side. Transfer chicken breasts to plate;  tent with foil. Add grated vegetables, chopped shallots and tarragon  to same skillet and toss 1 minute. Add white wine and simmer 2  minutes. Season vegetables to taste with salt and pepper. Spoon over  chicken and serve.    2 Servings; Can Be Doubled.    Bon Appetit April 1995        Per serving: 642 Calories (kcal); 30g Total Fat; (45% calories from  fat); 59g Protein; 24g Carbohydrate; 137mg Cholesterol; 193mg Sodium  Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Vegetable; 0  Fruit; 5 1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1595g)
Recipe Makes: 1 servings

Calories: 1733
Calories from Fat: 430 (25%)

Amt Per Serving		% DV

	Total Fat 47.8g	64 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 10.7g
Cholesterol 921.2mg		283 %
Sodium 1038mg		36 %
Potassium 3726mg		98 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 18.8g
Protein 285.5g		408 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1733

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