Chicken with Rice & Peas in Tarragon/Chive Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Chicken with Rice & Peas in Tarragon/Chive Sauce calories by ingredient


Introduction

The nutritional info. wouldn't let me enter the low sodium or the margarine preference so I think it's off a bit. The nutritional info. wouldn't let me enter the low sodium or the margarine preference so I think it's off a bit.
Number of Servings: 2

Ingredients

    2 Boneless, skinless chicken breasts
    2 cups chicken stock (low sodium)
    2 tblsp. fresh tarragon (less if using dry)
    1 tblsp. fresh chives
    2 cups white rice
    Extra Virgin Olive Oil
    I Can't Believe It's Not Butter Spread
    1 cup Frozen Peas

Directions

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.