These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Chicken Tarragon

From Stones River Market

<p>This is a beautiul, delicious, low-cal, vitamin-filled entree for family or company. And it is so easy.</p>
Source: Betty Crocker's "New American Cooking" 1983 (Entered by Kathleen and Ken Ferris)
Serves: 6

Six Small chicken breast halves
1/2 tsp paprika
6 small zuccini cut in halves lengthwise
4 medium carrots, peeled in cut into chunks
8 oz fresh whole mushrooms
1/3 cup melted butter
1 Tbsp fresh lemon juice
2 tsp chopped fresh tarragon, more to taste
1/2 tsp salt
1/8 tsp black pepper

Step by Step Instructions
  1. Heat oven to 350 degrees. Place chicken breasts, skin removed, in a large 13 x 9 x 2 baking dish. Sprinkle lightly with salt, pepper and paprika.
  2. Sprinkle veggies very lightly with salt. Arrange chunks of zuccini and carrots and whole mushrooms around chicken.
  3. Mix together melted butter, lemon juice and tarragon and drizzle over chicken and veggies. Pop the pan into the oven and cook for 50 to 60 minutes, depending on the thickness of chicken. Cook through, but don't overcook or the meat will dry out.