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1
Toast almonds in a small skillet until golden.
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2
Set aside.
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3
Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid.
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4
Add rice to water, stir.
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5
Return the water to a boil then reduce heat to simmer and cove the pot.
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6
Cook 18 minutes or until tender, remove from heat.
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7
Remove the thyme sprigs, the leaves will have fallen off in the rice.
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8
While the rice cooks, season chicken with salt, pepper and poultry seasoning.
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9
Dredge chicken in about half cup of flour then discard the rest.
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10
Heat a large skillet over medium to medium-high heat.
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11
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet.
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12
To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side.
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13
Remove the meat to a large platter and cover with foil to keep warm.
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14
Bring an inch or 2 of water to a simmer in a shallow pan and season with salt.
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15
Add asparagus and cook 4 minutes until just tender but green.
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16
Remove and add to chicken platter to keep warm.
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17
Return chicken skillet to the heat and add 2 tablespoons butter.
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18
Melt butter, add the mushrooms and saute for a couple of minutes.
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19
Whisk in 2 rounded tablespoons flour.
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20
Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs.
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21
Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half.
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22
When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
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23
Stir scallions into rice and fluff with fork.
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24
Make a bed of rice on each dinner plate.
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25
Top with a serving of steamed asparagus then 2 cutlets of chicken.
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26
Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice.
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27
Sprinkle the plates with toasted nuts.
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28
Wow!
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29
Can you believe you made this?
