Chicken In Tarragon Cream Sauce, White & Wild Rice w Waln

By á-32809

Ingredients

• 1 package White & Wild Rice Combo
• 2 tablespoons Olive Oil
• 1 x Salt
• 1 x Black Pepper
• 4 each Boneless Chicken Breasts
• 1/4 cup Balsamic Vinegar
• 1/4 cup Water
• 1 tablespoon Tomato Paste
• 1 tablespoon Fresh Tarragon -- chopped
• 1/2 cup Half And Half
• 1/4 cup Walnuts -- chopped
• 2 tablespoons Fresh Parsley -- chopped

Details

Servings 4

Preparation

Step 1

1. Cook rice according to package directions. Preheat olive oil in skillet over medium-high heat. Season chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover.

2. Reduce heat and add vinegar and water, scraping up pan drippings. Stir in tomato paste, half-and-half, and tarragon. Remove from heat.

3. Toss nuts and parsley with cooked rice. Slice chicken on angle and arrange on bed of rice. Top with sauce and serve. Garnish plate with tarragon sprigs.