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1
Heat a sauce pot with a tight-fitting lid over medium heat with 2 tablespoons of the butter.
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2
Add the orzo to the pot and saute to golden brown.
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3
Add the rice and stir to combine.
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4
Add 1 3/4 cups of the stock and bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 18 minutes, or until the pasta and rice are tender.
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5
Add the asparagus to the pot for the last 5 to 6 minutes of cooking time, stirring it in and replacing the lid.
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6
When the rice is done, fluff with a fork.
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7
While the rice cooks, heat the EVOO in a skillet over medium-high heat.
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8
Season the chicken with salt and pepper and cook for 12 minutes, turning once.
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9
Place the meat on a platter and cover with foil to keep warm.
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10
Add the remaining 2 tablespoons of butter to the pan and reduce the heat to medium.
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11
Add the shallots and mushrooms to the skillet and saute for 6 to 7 minutes, until the mushrooms are very tender, then season with a little salt and pepper.
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12
Sprinkle the flour over the pan and stir for 1 minute then whisk in the remaining cup of stock.
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13
When the stock comes to a bubble, stir in the cream, mustard, and tarragon and reduce the heat to low.
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14
Thinly slice each chicken breast on an angle.
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15
Place some pilaf on each plate and fan the chicken out over the edge of the pilaf.
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16
Ladle the cream sauce over the chicken fans and serve.
