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

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.

No additional tips available.

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

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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.

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

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