Directions:
- In a Dutch oven or large skillet over medium-high heat, saute 2 of the garlic cloves in 2 tablespoons butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken is tender.
- Meanwhile, in a small saucepan, melt remaining butter. Add remaining garlic and tarragon; simmer for 3 minutes.
- Layer zucchini and tomatoes over the chicken mixture.
- Drizzle seasoned butter over all; cover and cook for 3-5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.49 Kcal (1426 kJ) | ||
| Calories from fat | 167.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 29% | |
|---|---|---|---|
| Cholesterol | 185.26mg | 62% | |
| Sodium | 316.53mg | 13% | |
| Potassium | 558.66mg | 12% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 33.81g | 68% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.76 Kcal (581 kJ) | ||
| Calories from fat | 68.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 29% | |
|---|---|---|---|
| Cholesterol | 75.5mg | 62% | |
| Sodium | 129mg | 13% | |
| Potassium | 227.67mg | 12% | |
| Total Carbs | 3.1g | 3% | |
| Sugars | 0.61g | 6% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 13.78g | 68% | |
| Vitamin C | 2.4mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 12% | |
| Calcium | 11.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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