Chicken Breast Marlo

By akselden

Ingredients

• 3 tbsp. unsalted butter, divided
• 2 garlic cloves, minced
• 1/2 cup wild rice uncooked
• Water to cover rice
• 1/4 cup raisins
• 4 large chicken breasts with skin intact
• Salt and freshly ground pepper to taste
• 4 sprigs fresh tarragon
• 2 large shallots finely chopped
• 1 cup dry white wine
• 1 cup fresh orange juice
• 1 tbsp. fresh chopped tarragon, plus some tarragon for garnish
• 1 tsp. grated lemon zest
• Salt and pepper

Details

Servings 4

Preparation

Step 1

In a heavy saucepan,saute garlic in 1 tablespoon of butter until.soft-but not brown. Cook rice in water to cover until tender. Drain. Add rice and raisins to garlic mixture. Stir to glaze: Set aside.

Heat oven to 350 degrees. With pounder, flatten breasts between plastic wrap, Arrange one-fourth of rice mixture near one edge of chicken breast. Lay a sprig of tarragon on rice and roll chicken up tightly to enclose the rice and tarragon. Secure it with a toothpick. Repeat with remaining three breasts. In heavy skillet, brown chicken rolls, in 1 tablespoon of butter, turning carefully to brown on all sides. Transfer chicken to shallow baking dish. Bake at 350 degrees for 30 minutes or until done.

Meanwhile, prepare sauce by melting
remaining 1 tablespoon of butter in large saucepan over medium heat. Add shallots and stir until soft but not browned. Add wine and increase heat to high; Boil until reduced to a glaze of about 2 tablespoons. Add orange juice and boil until reduced to 1/2 cup.
Add tarragon and lemon zest. Continue
cooking until sauce is thickened to desired consistency. Season to taste with salt and pepper. To serve, drizzle chicken breast with orange sauce and garnish with Fresh tarragon or slice chicken breast into medallions and drizzle with sauce.