Chicken In Tarragon Cream Sauce, White And Wild Rice

Recipe Ingredients

1		White and wild rice - (5 to 7 oz) - cooked to package
		Directions - either chicken or herb
		Flavors are fine
2 tablespoons	30ml	Extra virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Boneless skinless chicken breast - - (8 oz ea)
1/4 cup	59ml	Balsamic vinegar
1/4 cup	59ml	Water
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Chopped fresh tarragon leaves - plus
		Extra for garnish
1/2 cup	118ml	Heavy cream or half-and-half
		= (or 1/3 cup sour cream)
1/4 cup	36g / 1.3oz	Chopped walnuts - (a 2-oz package) - toasted
2 tablespoons	30ml	Chopped parsley leaves
		Edible flowers - for garnish
		= (available in produce section with
		Herbs)

Recipe Instructions

Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.

Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E22) - from the TV FOOD NETWORK

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