Chicken with Rice & Peas in Tarragon/Chive Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Boneless, skinless chicken breasts2 cups chicken stock (low sodium)2 tblsp. fresh tarragon (less if using dry)1 tblsp. fresh chives2 cups white rice Extra Virgin Olive OilI Can't Believe It's Not Butter Spread1 cup Frozen Peas
In a large skillet, heat olive oil and margarine. Season chicken breasts with salt & pepper & place into skillet. Cook until done then remove & set aside. Pour chicken stock into skillet, bring to a boil and reduce by about 1/3. Depending what brand chicken stock you use, you may want to add a low sodium chicken boullion packet. Add cornstarch & water to stock to thicken. Add tarragon & 1/2 the chives. Return chicken to skillet to reheat while rice cooks (I use Success Boil in Bags which take about 10 mins.). Spoon rice on plate & mix in frozen peas; the heat from the rice will defrost & heat them. Slice chicken breasts & place over rice & peas; pour thickened sauce over this. Garnish with fresh tarragon and/or chives.
Makes Two Servings.
Number of Servings: 2
Recipe submitted by SparkPeople user REGAN189.
Makes Two Servings.
Number of Servings: 2
Recipe submitted by SparkPeople user REGAN189.
Nutritional Info Amount Per Serving
- Calories: 434.9
- Total Fat: 13.5 g
- Cholesterol: 37.8 mg
- Sodium: 302.6 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 2.1 g
- Protein: 22.8 g
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