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Friday, April 22 2011


  • 3  Tbsp.  olive oil
  • 8  oz.  new potatoes, cut into 1/2-inch thick slices
  • 4  small  carrots with tops, trimmed and diagonally cut into 1-inch pieces
  • 4  cups  mushrooms, halved (12 oz.)
  • 1  large  onion, cut in thin wedges
  • 3  cloves  garlic, peeled and sliced
  • 1  lb.  asparagus, trimmed and cut in 1-1/2-inch pieces
  • 2    skinless, boneless chicken thighs, cut into strips
  • 1/2  tsp.  salt
  • 1/4  tsp.  pepper
  • 3/4  cup  reduced-sodium chicken broth
  • 1  Tbsp.  snipped fresh tarragon


1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
  • Calories266, 
  • Total Fat (g)12, 
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)8, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)29, 
  • Sodium (mg)483, 
  • Carbohydrate (g)28, 
  • Total Sugar (g)9, 
  • Fiber (g)7, 
  • Protein (g)15, 
  • Vitamin C (DV%)47, 
  • Calcium (DV%)8, 
  • Iron (DV%)23, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:33 am   |  Permalink   |  0 Comments  |  Email

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