| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | April 1995 | 1 | servings | |
INGREDIENTS
| 1/2 | sm | Red bell pepper |
| 1 | sm | Carrot; peeled |
| 1 | sm | Zucchini |
| 2 | Skinless boneless chicken breast halves | |
| 2 | tb | Olive oil |
| 1/4 | c | Shallots |
| 1 | tb | Chopped fresh tarragon or 1 teaspoon dry |
| 1/4 | c | Dry white wine |
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 Converted by MC_Buster. 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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