Chicken in Tarragon Cream Sauce, Brown & Wild Rice with Walnuts
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/3 cup each Brown and Wild Rice1 1/3 cup Chicken Broth1 lb boneless, skinless Chicken BreastsSalt and freshly ground Pepper, to taste1/4 cup Balsamic Vinegar1/4 cup Water1 Tbsp Tomato Paste1/3 cup Heavy Cream4-5 sprigs Tarragon, leaves removed and chopped1/4 cup chopped Walnuts2 Tbsp flat-leaf (Italian) Parsley
Bring stock to boil in medium saucepan, add rice and cover. Reduce heat and simmer for 45 minutes.
While rice is cooking, heat large skillet over medium-high heat. Add evoo, then chicken. Season with salt and pepper. Brown and cook chicken 5 minutes each side. Transfer chicken to plate and cover. Reduce heat, add vinegar and water; scrape up pan drippings. Stir in tomato paste, cream and tarragon. Remove skillet from heat.
Toss cooked rice with nuts and parsley. Slice chicken on an angle and arrange over bed of rice. Top with sauce and serve
Number of Servings: 2
Recipe submitted by SparkPeople user PETERU6.
While rice is cooking, heat large skillet over medium-high heat. Add evoo, then chicken. Season with salt and pepper. Brown and cook chicken 5 minutes each side. Transfer chicken to plate and cover. Reduce heat, add vinegar and water; scrape up pan drippings. Stir in tomato paste, cream and tarragon. Remove skillet from heat.
Toss cooked rice with nuts and parsley. Slice chicken on an angle and arrange over bed of rice. Top with sauce and serve
Number of Servings: 2
Recipe submitted by SparkPeople user PETERU6.
Nutritional Info Amount Per Serving
- Calories: 556.1
- Total Fat: 28.0 g
- Cholesterol: 167.1 mg
- Sodium: 903.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.2 g
- Protein: 52.0 g
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