Chicken in Tarragon Cream Sauce, Brown & Wild Rice with Walnuts

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Chicken in Tarragon Cream Sauce, Brown & Wild Rice with Walnuts calories by ingredient
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Number of Servings: 2


    1/3 cup each Brown and Wild Rice
    1 1/3 cup Chicken Broth
    1 lb boneless, skinless Chicken Breasts
    Salt and freshly ground Pepper, to taste
    1/4 cup Balsamic Vinegar
    1/4 cup Water
    1 Tbsp Tomato Paste
    1/3 cup Heavy Cream
    4-5 sprigs Tarragon, leaves removed and chopped
    1/4 cup chopped Walnuts
    2 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.

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