ingredients

• 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

directions

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.