3 (12 oz.) whole chicken breasts, split and boned, skinned, if desired
1 tsp. salt
1 tsp. dried tarragon leaves, crushed
1 c. cold water
2 lg. carrots, peeled and sliced on diagonal
6 new potatoes, washed and unpeeled, sliced 1/2 inch thick
3 zucchini, washed and unpeeled, sliced on diagonal
1 bay leaf, crumbled
2 tbsp. chopped parsley

Rinse chicken breasts under cold running water and pat dry. On sheet of waxed paper, combine salt and tarragon. Sprinkle chicken breast halves on both sides, using 1/4 teaspoon of tarragon mixture on each breast half. Reserve rest of mixture for later use.

Pour 1 cup cold water in bottom of 12-inch skillet. Place 10-inch wire rack in bottom of skillet.

Layer chicken breasts, skin side up on rack. Layer with carrots, potatoes, zucchini and bay leaf in that order. Sprinkle with remaining tarragon mixture.

Over medium heat, bring to a boil. Then lower heat and steam, covered 35-40 minutes or until chicken and vegetables are tender. Remove from heat.

Arrange chicken breasts and vegetables on a platter. Boil remaining liquid over medium heat until reduced to 1/2 cup. Pour over chicken breasts, sprinkle with parsley. Makes 6 servings.