Stovetop Tarragon Chicken

• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 teaspoons paprika
• 1 tablespoon olive oil
• 1 package (10 ounces) julienned carrots
• 1/2 pound sliced fresh mushrooms
• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3 teaspoons dried tarragon
• 1 tablespoon lemon juice
• 3 small zucchini, thinly sliced

1. Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken 2 minutes on each side or until lightly browned; remove from pan.
2. Add carrots and mushrooms to same pan; cook, covered, 6-8 minutes or until carrots are crisp-tender, stirring occasionally.
3. 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, 6-8 minutes longer or until a thermometer inserted in chicken reads 165u0b0 and vegetables are tender.

chicken breast halves, paprika, olive oil, carrots, mushrooms, condensed cream, tarragon, lemon juice, zucchini

Taken from www.tasteofhome.com/recipes/stovetop-tarragon-chicken/ (may not work)