Ingredients
- 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- Salt and pepper
- 4 pieces, 8 ounces each, boneless, skinless chicken breast
- 1/4 cup balsamic vinegar, eyeball it
- 1/4 cup water, eyeball it
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
- 1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
- 1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
- 2 tablespoons chopped parsley leaves
- Edible flowers (available in produce section with herbs) for garnish
Directions
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.
Photo: Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts Recipe
















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By babyhen1_12084996
LAND O LAKES, 48
on July 10, 2011
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Too tangy and sour the rice was OK
By dpinker1
Baldwinsville, NY
on April 06, 2010
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Had 1 breast left over. This is easy to make, I used the sour cream and dried taragon. 1 tb. of fresh equals 1 tsp of dried. I had to cook my chicken longer (the same as the rice and covered for a short time to make sure it was done. Probably chicken tenders I'm sure would cook up quickly. The sauce is wonderful, lots of flavor. This is a keeper! Thanks.
By lsreeder_12764893
Sunset, 84
on March 26, 2010
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This dish was so easy to make...I screwed up and put just regular vinegar in instead of balsamic vinegar and it still tasted divine...
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