Chicken Fans with Tarragon-Cream Sauce & Rice Pilaf

Name: Chicken Fans with Tarragon-Cream Sauce & Rice Pilaf with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 1/4 cup orzo pasta or broken thin spaghetti; 1 cup white rice; 2 3/4 cups chicken stock; 1 small bundle of fresh asparagus, trimmed and cut into 1-inch pieces on an angle; 2 tablespoons EVOO (extra-virgin olive oil); 4 pieces boneless skinless chicken breast; Salt and pepper; 2 large shallots, chopped; 8 medium-large white mushrooms, thinly sliced; 2 tablespoons all-purpose flour; 1/3 to 1/2 cup cream (eyeball it); 2 tablespoons Dijon mustard or grainy mustard; 4 stems of fresh tarragon, leaves removed and chopped

Servings: persons

4 tablespoons (1/2 stick) butter
1/4 cup orzo pasta or broken thin spaghetti
1 cup white rice
2 3/4 cups chicken stock
1 small bundle of fresh asparagus, trimmed and cut into 1-inch pieces on an angle
2 tablespoons EVOO (extra-virgin olive oil)
4 pieces boneless skinless chicken breast
Salt and pepper
2 large shallots, chopped
8 medium-large white mushrooms, thinly sliced
2 tablespoons all-purpose flour
1/3 to 1/2 cup cream (eyeball it)
2 tablespoons Dijon mustard or grainy mustard
4 stems of fresh tarragon, leaves removed and chopped

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

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, 1/4 cup orzo pasta or broken thin spaghetti, 1 cup white rice, 2 3/4 cups chicken stock, and more.

Yes, Chicken Fans with Tarragon-Cream Sauce & Rice Pilaf with Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fans with Tarragon-Cream Sauce & Rice Pilaf with Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions