Chicken with Tarragon Cream and Green Bean Rice Pilaf

By khojnicki

Ingredients

• 3 tbsp butter
• 1/3 c broken spaghetti
• 1 c white rice
• 2 3/4 c chicken stock
• 1 c frozen french cut green beans
• Salt and pepper
• 4 pieces skinless, boneless chicken breasts
• 1 tbsp extra virgin olive oil
• 8 small white mushrooms, sliced
• 1 shallot, finely chopped
• 1 tbsp flour
• 1/3 c freme fraiche or sour cream
• 3 tbsp chopped fresh tarragon
• 1 tbsp Dijon mustard

Details

Servings 4

Preparation

Step 1

In a medium saucepan with a tight fitting lid, melt 1 tbsp butter over medium heat. add the spaghetti and cook until browned, 2-3 minutes. Add the rice then stir in 1 3/4 c chicken stock and bring to a boil. Lower the heat, cover the pot and cook for 18 minutes. Stir in the green beans, cover and cook for 5 minutes. Remove from the heat and let stand for a couple of minutes, then fluff with a fork and season with salt and pepper.

Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the EVOO, 1 turn of the pan over medium high heat. Add the chicken and cook, turning once, until golden, about 12 minutes. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 tbsp butter to the skillet and lower the heat to medium. Stir in the mushrooms and cook until tender, about 5 minutes. Season with salt and pepper, sprinkle in the broth and cook, stirring for 1 minute. Whisk in the remaining 1 cup of chicken broth, the creme fraiche, tarragon, mustard and any chicken juices.

Slice the chicken and serve alongside or on top of the rice. Spoon sauce on top.