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

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

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.

Chicken and Rice Casserole

Chicken and Wild Rice Casserole

Teriyaki Chicken Fried Rice

Chicken with Wild Mushroom and Balsamic Cream Sauce

👩‍🍳 What's Cooking