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1
Toast the almonds in a small skillet until they are golden, then reserve them.
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2
Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid.
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3
Add the rice to the water and stir.
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4
Return the water to a boil, then reduce the heat to a simmer and cover the pot.
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5
Cook it for 18 minutes, or until tender, then remove it from the heat.
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6
Remove the thyme sprigs; the leaves will have fallen off in the rice.
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7
While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning.
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8
Dredge the chicken in about 1/2 cup flour, then discard the excess.
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9
Heat a large skillet over medium to medium-high heat.
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10
Add the EVOO and 1 tablespoon of the butter to the large skillet.
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11
To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side.
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12
Remove the meat to a large platter and cover it with foil to keep it warm.
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13
Bring an inch or two of water to a simmer in a shallow pan and season it with salt.
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14
Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green.
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15
Remove it and add it to the chicken platter to keep it warm.
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16
Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter.
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17
Melt the butter, add the mushrooms and cook until soft, about 5 minutes.
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18
Whisk in 2 rounded tablespoons of flour.
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19
Cook the flour for 1 minute, then whisk in the wine.
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20
Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half.
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21
When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
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22
Stir the scallions into the rice and fluff with a fork.
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23
Make a bed of rice on each dinner plate.
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24
Top it with a serving of steamed asparagus, then 2 chicken cutlets.
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25
Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice.
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26
Sprinkle the plates with toasted nuts.
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27
Wow!
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28
Can you believe you made this?
