Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts

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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