Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Toast almonds in a small skillet until golden. Set aside.

Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.

While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.

Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.

Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.

Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Poached Chicken

Recipe courtesy of Rachael Ray

Chicken Kiev

Recipe courtesy of Rachael Ray

Israeli Spice Chicken

Recipe courtesy of Rachael Ray

Cleopatra's Chicken Salad

Recipe courtesy of Rachael Ray

Curried Chicken Salad

Recipe courtesy of Rachael Ray

Chicken Cutlets with Herbs

Recipe courtesy of Rachael Ray

Smoky Chicken and Cider

Recipe courtesy of Rachael Ray

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Chicken Riggies and 'Scarole with Soul

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories