Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tasty meal. From Rachael Ray. The rice with walnuts really adds wonderful flavor. Ingredients:
2 tablespoons extra virgin olive oil, 2 turns of the pan |
1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended uncle ben's or near east brands) |
salt and pepper |
4 (8 ounce) boneless skinless chicken breasts |
1/4 cup balsamic vinegar, eyeball it |
1/4 cup water |
1 tablespoon tomato paste |
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish |
1/2 cup heavy cream or 1/2 cup half-and-half or 1/3 cup sour cream |
chopped fresh parsley leaves |
fresh edible flower (to garnish, available in produce section with herbs) |
Directions:
1. Cook rice according to package directions.
2. Preheat extra-virgin olive oil in skillet over medium high heat.
3. Season the chicken with salt and pepper.
4. Brown and cook chicken, 5 minutes on each side.
5. Remove chicken to a plate and cover.
6. Reduce heat a bit.
7. Add vinegar and water, scrape up pan drippings.
8. Stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
9. Remove from heat.
10. Toss nuts and parsley with cooked rice.
11. Slice chicken on an angle and arrange on a bed of rice.
12. Top with sauce and serve.
13. Garnish with edible flowers and tarragon.
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