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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 500.6
  • Total Fat: 18.9 g
  • Cholesterol: 100.9 mg
  • Sodium: 830.8 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 33.0 g

View full nutritional breakdown of Creamy Dijon-Tarragon Chicken with Rice Pilaf calories by ingredient
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Creamy Dijon-Tarragon Chicken with Rice Pilaf

Submitted by: MOONTOES1

Introduction

everyday with Rachael Ray
substituted 1 c creme fraiche, with 1/2 c mascarpone and doubled everything
everyday with Rachael Ray
substituted 1 c creme fraiche, with 1/2 c mascarpone and doubled everything

Number of Servings: 8

Ingredients

    3 tablespoons butter, divided
    2/3 cup ( 4 oz) broken spaghetti pieces
    2 cup long-grain white rice
    Salt and pepper
    6 cups chicken stock, divided
    1/2 pound haricots verts (thin green beans), stemmed and halved
    3 tablespoons EVOO Extra Virgin Olive Oil, divided
    32 ounce pieces skinless, boneless chicken breast
    4 large shallots, finely chopped
    2 cloves garlic, finely chopped
    1 cup dry white wine
    1/2 cup mascarpone

Directions

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the pasta; cook until golden, about 2 minutes. Stir in the rice; season with salt and pepper. Stir in 4 1/2 cups stock, cover, lower the heat and simmer until tender, about 18 minutes. Fluff with a fork.

Meanwhile, in a small saucepan, bring an inch or two of water to a boil. Add the haricots verts and cook until crisp-tender, 2-3 minutes. Drain and let cool.

In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, about 12 minutes. Transfer to a platter and keep warm.

To the same skillet, add the remaining tablespoons EVOO and butter. Cook over medium-high heat until foaming, then add the shallots and garlic; season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the remaining 1 1/2 cup stock, mascarpone, tarragon and mustard.

Slice the chicken and add to the sauce in the pan. Stir in the green beans. Serve with the pilaf.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Poultry |

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