Recipe courtesy of Rachael Ray
Save Recipe Print
Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken with Tarragon Cream Sauce

Recipe courtesy of Food Network

Chicken with Wild Mushroom and Balsamic Cream Sauce

Recipe courtesy of Rachael Ray

Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce

Recipe courtesy of Bobby Flay

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories