Corn and Chicken Dinner Recipe

In Dutch oven or large skillet, cook chicken in 1/4 cup butter over medium heat until browned on each side. Add 2/3 of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180. Meanwhile, in small saucepan, combine remaining butter, garlic and tarragon, sauté for 3 minutes. Layer the zucchini and tomatoes over the chicken mixture. Drizzle the seasoned butter over all; cover and cook for 3-5 minutes or until heated through.