Chicken in Tarragon Cream Sauce, White and Wild Ric

Name: Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, 2 turns of the pan; 1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended Uncle Ben's or Near East brands); salt and pepper; 4 (8 ounce) boneless skinless chicken breasts; ¼ cup balsamic vinegar, eyeball it; ¼ cup water; 1 tablespoon tomato paste; 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish; ½ cup heavy cream or ½ cup half-and-half or ⅓ cup sour cream; chopped fresh parsley leaves; fresh edible flower (to garnish, available in produce section with herbs)

Servings: persons

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended Uncle Ben's or Near East brands)
salt and pepper
4 (8 ounce) boneless skinless chicken breasts
¼ cup balsamic vinegar, eyeball it
¼ cup water
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
½ cup heavy cream or ½ cup half-and-half or ⅓ cup sour cream
chopped fresh parsley leaves
fresh edible flower (to garnish, available in produce section with herbs)

1
Cook rice according to package directions.
2
Preheat extra-virgin olive oil in skillet over medium high heat.
3
Season the chicken with salt and pepper.
4
Brown and cook chicken, 5 minutes on each side.
5
Remove chicken to a plate and cover.
6
Reduce heat a bit.
7
Add vinegar and water, scrape up pan drippings.
8
Stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
9
Remove from heat.
10
Toss nuts and parsley with cooked rice.
11
Slice chicken on an angle and arrange on a bed of rice.
12
Top with sauce and serve.
13
Garnish with edible flowers and tarragon.

427

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

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 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 turns of the pan, 1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended Uncle Ben's or Near East brands), salt and pepper, 4 (8 ounce) boneless skinless chicken breasts, and more.

Yes, Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut 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 in Tarragon Cream Sauce, White and Wild Rice With Walnut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions