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1
In a medium sauce pot over medium heat melt 1 tablespoon butter.
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2
Add rice and toss to coat, toast 2 to 3 minutes until fragrant.
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3
Add stock and bring to a boil.
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4
Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.
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5
While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat.
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6
Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess.
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7
Brown chicken 3 to 4 minutes on each side.
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8
Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter.
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9
Saute the shallots 3 minutes until soft but not browned.
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10
Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides.
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11
Return pan to the heat, add mushrooms and cook 2 to 3 minutes.
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12
Season with salt and pepper.
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13
Add wine and reduce 1 to 2 minutes.
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14
Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.
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15
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat.
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16
Trim the ends of endive and thinly slice the tight bottoms.
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17
Half the upper leaves across and separate the leaves.
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18
Quarter the apples lengthwise and cut away the core.
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19
Thinly slice the apples.
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20
Add the endive and apples and saute 3 to 4 minutes to tenderize.
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21
Dress the salad with vinegar and sugar, salt and pepper and chives.
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22
Serve the chicken along side rice and endive and apples.
