Friday, June 18, 2010

Dijon-Tarragon Cream Chicken with Veggie Saute

Ever since we moved, I've been struggling to get decent dinners on the table. I think I must still be overwhelmed and don't feel like I have it together yet. For dinner tonight, I took a look at my All Recipes recipe box and decided to make this Dijon Tarragon Cream Chicken recipe again.

I have not been good at getting a variety of veggies incorporated into our meals either. To accompany the chicken, I made a veggie saute of asparagus, yellow squash, and red potatoes.

Both turned out great! I made a couple modifications to the chicken recipe: I added some white wine to deglaze the pan, and I didn't have fresh tarragon so I used a teaspoon of dried tarragon instead. From start to finish, it took 30 minutes.
Veggie Saute
Olive oil
2 cloves garlic
Baby red potatoes, diced
Asparagus, cut into 1 inch pieces
Yellow squash, sliced
  1. Heat olive oil in frying pan. Add garlic and potatoes and saute over medium heat for 10-15 minutes or until tender.
  2. Add asparagus and squash. Sprinkle with salt and pepper and saute for 3 minutes.
This veggie saute is very flavorful. I loved it!

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