Cooking Index - Cooking Recipes & IdeasChicken In Tarragon Cream Sauce, White And Wild Rice Recipe - Cooking Index

Chicken In Tarragon Cream Sauce, White And Wild Rice

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

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

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.

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


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