Baked Chicken with Fresh Tarragon

Tarragon is a popular herb used often in the French cuisine. I planted this herb first by a little curiosity only. Then this herb had a particular beauty, was very easy to grow, and tastes good too. The good thing about tarragon is that it does not need much care, such as basil or dill. I have tried to prepare several dishes with tarragon. One of the dishes that I have prepared satisfactorily is baked chicken with tarragon. Chicken can easily go with any kinds of herbs, but I will change palate instead always using other common herbs. The results have made me very happy. So, today I will share this recipe on my blog and hope this will help to speed dinner preparation with a good, simple, and healthy meal.

Ingredients:
2 chicken breasts, halved
2 tbs coconut oil or butter
1/4 tsp paprika
1 garlic clove, minced
Juice and zest of one lemon
1/2 tsp salt
1/8 tsp pepper
1 carrot, julienned
2 button mushrooms, sliced
2 tbs fresh tarragon, minced

Directions:
Heat one tablespoon of coconut oil in a skillet.  Add chicken. Sprinkle chicken with paprika and garlic. Brown chicken until just halfway cooked.

Place carrots and mushrooms on the bottom of a baking dish and top with chicken and zest.

 In the same skillet, add the other half of coconut oil, tarragon, lemon juice, salt, and pepper. Stir for 30 seconds and pour over chicken. Cover with foil and bake in preheated oven set to 350° for 20 to 30 minutes or until vegetables are tender. When finished, remove baking dish from oven, remove foil cover, and serve baked chicken on plates.