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Steamed Chicken Breasts And Vegetables

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Ingredients
  Whole chicken breasts 36 Ounce, split and boned (3 In Number, 12 Ounce Each)
  Salt 1 Teaspoon
  Dried tarragon leaves 1 Teaspoon, crushed
  Cold water 1 Cup (16 tbs)
  Carrots 2 Large, pared and sliced on diagonal
  New potatoes 6 , washed and unpeeled, sliced 1/2 inch thick
  Zucchini 3 , unpeeled and sliced on diagonal
  Bay leaf 1 , crumbled
  Parsley 2 Tablespoon, chopped
Directions

GETTING READY
1 Under cold running water, rinse the chicken breasts thoroughly and dry well.
2 On a waxed paper, mix salt and tarragon and using 1/4 teaspoon of tarragon mixture on each breast half, sprinkle chicken breast halves on both sides,
3 Reserve rest of mixture for later use.

MAKING
4 In the bottom of a 12-inch skillet, pour 1 cup cold water.
5 Place a 10-inch wire rack on the bottom of the skillet.
6 On the rack, arrange chicken breasts skin side up.
7 Layer with carrots, potatoes, zucchini and bay leaf in that order and sprinkle the remaining tarragon mixture on top.
8 Bring to a boil over medium heat.
9 Reduce the heat and steam covered for about 35 to 40 minutes or until chicken and vegetables are tender.Remove from the heat.
10 Boil the remaining liquid over medium heat until just 1/2 cup is remaining.

SERVING
11 On a platter arrange the chicken breasts and vegetables and pour the liquid on top.
12 Sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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