Chicken in Tarragon Cream Sauce, White and Wild Ric

Name: Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine; 2 tablespoons extra virgin olive oil, 2 turns of the pan; Salt and pepper; 4 pieces, 8 ounces each, boneless, skinless chicken breast; 1/4 cup balsamic vinegar, eyeball it; 1/4 cup water, eyeball it; 1 tablespoon tomato paste; 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish; 1/2 cup heavy cream, half-and-half or 1/3 cup sour cream; 1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted; 2 tablespoons chopped parsley leaves; Edible flowers (available in produce section with herbs) for garnish

Servings: persons

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
2 tablespoons extra virgin olive oil, 2 turns of the pan
Salt and pepper
4 pieces, 8 ounces each, boneless, skinless chicken breast
1/4 cup balsamic vinegar, eyeball it
1/4 cup water, eyeball it
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
2 tablespoons chopped parsley leaves
Edible flowers (available in produce section with herbs) for garnish

1
Cook rice according to package directions.
2
Preheat extra-virgin olive oil in a 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 plate with edible flowers and tarragon.

470

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 12 ingredients. The key ingredients include: 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine, 2 tablespoons extra virgin olive oil, 2 turns of the pan, Salt and pepper, 4 pieces, 8 ounces each, boneless, skinless chicken breast, and more.

Yes, Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts 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 Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions