Jessica's Tarragon Chicken and Wild Rice
- Number of Servings: 8
Ingredients
1 - 16 oz package of white mushrooms (I used pre-sliced)1 tablespoon extra virgin olive oil2-3 boneless skinless chicken breastsSalt and freshly ground pepper2 tablespoons unsalted butter1 cup dry white wine1 cup chicken stock or low-sodium broth1 cup heavy cream2 tablespoon coarsely chopped tarragon2 teaspoon fresh lemon juice2 teaspoon lemon zest1/2 cup grated Gruyère cheese2 can sweet corn1 or 2 boxes Uncle Bens Butter and Herb flavored long grain and wild rice
1. Heat a large, deep sautée pan over medium high heat. Season chicken with salt and pepper and add them to the pan. They should sizzle right away. Sautée for about 4-6 minutes each side. Remove them from pan to a plate.
2. Add butter and mushrooms to the pan and sautée mushrooms until they just start to release their liquid, about 4 minutes.
3. Add white wine and simmer until reduced to just a couple of tablespoons, about 3 minutes.
4. Add chicken stock and simmer until reduced by 2/3, about 6 minutes.
5. Add the heavy cream and the tarragon and simmer until the sauce has thickened, about 4 minutes. Add the lemon juice and lemon zest and blend well. Add the grated Gruyère and stir constantly until melted and blended in. Season with salt and pepper.
6. Slice chicken crosswise and return chicken to the pan. (While the chicken was sitting, it sweat out a lot of juices. I did not add these back into the sauce because I felt I had gotten the balance of sauce flavors just right, but I imagine you could add that juice back in to good effect). Stir to coat chicken and simmer until heated through, about 5-7 minutes.
Plating Suggestion: Serve immediately over wild rice (flavor of your choice, I like uncle bens butter and herb). Place rice in center of plate. Put a thin line of corn around the outside of the rice. Top with chicken and sauce.
Serving Size: Makes approximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICAO1981.
2. Add butter and mushrooms to the pan and sautée mushrooms until they just start to release their liquid, about 4 minutes.
3. Add white wine and simmer until reduced to just a couple of tablespoons, about 3 minutes.
4. Add chicken stock and simmer until reduced by 2/3, about 6 minutes.
5. Add the heavy cream and the tarragon and simmer until the sauce has thickened, about 4 minutes. Add the lemon juice and lemon zest and blend well. Add the grated Gruyère and stir constantly until melted and blended in. Season with salt and pepper.
6. Slice chicken crosswise and return chicken to the pan. (While the chicken was sitting, it sweat out a lot of juices. I did not add these back into the sauce because I felt I had gotten the balance of sauce flavors just right, but I imagine you could add that juice back in to good effect). Stir to coat chicken and simmer until heated through, about 5-7 minutes.
Plating Suggestion: Serve immediately over wild rice (flavor of your choice, I like uncle bens butter and herb). Place rice in center of plate. Put a thin line of corn around the outside of the rice. Top with chicken and sauce.
Serving Size: Makes approximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICAO1981.
Nutritional Info Amount Per Serving
- Calories: 311.8
- Total Fat: 17.2 g
- Cholesterol: 56.4 mg
- Sodium: 665.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.8 g
- Protein: 7.7 g
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