- 4
Ingredients
- Rice:
- 1/3 cup sliced almonds
- 1 large bunch asparagus, trimmed and steamed
- 2 3/4 cups chicken stock (divided, 1qt total)
- 1 lemon, zested
- 2-3 sprigs fresh thyme
- 1 Tbsp butter (divided, 4 Tbsp total)
- 1 1/2 cups white rice
- Chicken:
- 1 1/2 lbs chicken breast (BLSL breasts or tenders)
- Salt & pepper
- 1 tsp poultry seasoning
- 1/2 cup flour (more below)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp butter
- Sauce:
- 2 Tbsp butter
- 6-7 large mushrooms, sliced
- 2 Tbsp flour
- 1/3 cup white wine
- 1 1/4 cups chicken stock
- 1/3 cup half & half
- 1 Tbsp Dijon mustard
- 2 tsp fresh tarragon leaves, chopped
Preparation
Step 1
Toast almonds in a small skillet until golden. Set aside.
Bring chicken stock, lemon zest, thyme sprigs, and 1 Tbsp butter to a boil in a medium pot with a tight fitting lid. Add rice to stock, stir. Return stock to a boil then reduce heat to simmer and cover and cook 18 minutes or until tender. Remove thyme sprigs as leaves will have fallen off in the rice.
While the rice cooks, season chicken with salt, pepper and poultry seasoning and dredge in flour. Heat large skillet over medium to medium-high heat. Add olive oil and 1 Tbsp butter. Add chicken and cook until done (varies depending on thickenness of chicken). Remove the meat to a large platter and cover with foil to keep warm.
Return skillet to the heat melt 2 Tbsp butter. Add mushrooms and saute for 2 minutes. Whisk in flour. Cook 1 minute then whisk in white wine. Cook 30 seconds, then whisk in chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
Fluff rice with fork. Make bed of rice on each plate. Top with steamed asparagus and chicken. Cover chicken with tarragon sauce. Sprinkle the plates with toasted almonds.