Chicken In Tarragon Cream Sauce, And Wild Rice With Walnut

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended uncle ben's or near east brands)
• salt and pepper
• 4 (8 ounce) boneless skinless chicken breasts
• 1/4 cup balsamic vinegar, eyeball it
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
• 1/2 cup heavy cream or 1/2 cup half-and-half or 1/3 cup sour cream
• chopped fresh parsley leaves
• fresh edible flower (to garnish, available in produce section with herbs)

Recipe

• 1 cook rice according to package directions.
• 2 preheat extra-virgin olive oil in skillet over medium high heat.
• 3 season the chicken with salt and pepper.
• 4 brown and cook chicken, 5 minutes on each side.
• 5 remove chicken to a plate and cover.
• 6 reduce heat a bit.
• 7 add vinegar and water, scrape up pan drippings.
• 8 stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
• 9 remove from heat.
• 10 toss nuts and parsley with cooked rice.
• 11 slice chicken on an angle and arrange on a bed of rice.
• 12 top with sauce and serve.
• 13 garnish with edible flowers and tarragon.