Contact Us
Quick Search:
Bases:
Beans
Beef
Bread
Cheese
Chocolate
Dairy
Egg
Fish
Fruit
Game
Grains/Nuts
Ham
Herbs/Spices
Jam/Jelly
Lamb
Other
Pasta
Pork
Potato
Poultry
Rice
Shellfish
Spices
Veal
Vegetable
Courses:
Appetizer
Beverage
Breads
Breakfast
Cakes
Condiments
Cupcakes
Dessert
Entree
Entree Salad
Lunch
Marinades
Salad
Sauce
Side Dish
Snack
Soup
RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4008
View Recipe
Recipe: EditCopyDeleteRelated recipesPrinter Friendly  Add to: Shopping ListFavorites  Reviews/Ratings: AddShow 
Recipe Name: Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts - Copy
Source:
Submitted by: Lindy H. Frank Last Modified: 0000-00-00
Course: Entree Used in Baskets: No
Base: Poultry Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 5.00 Minutes Number of Servings: 4
Inactive Prep Time: 0.00 Minutes Original Num Servings: 4
Cooking Time: 20.00 Minutes Heart Healthy: No
Oven Temp: 0 Approx. Cost/Serving: $4.87
# Sides Included: 0 Difficulty: Easy
Yields : 0 Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides: NULL
Comments:
Ingredients:
1 to taste salt and pepper
4 6-ozs chicken breast, boneless, skinless
Directions:
Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.

Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve.
Nutrition per Serving:
Calories: 346 Total Carbs: 2.8 Net Carbs: 0.0
Cholesterol: 101.2 Fat: 16.8 Protein: 43.83
Fiber: 1.68 Sodium: 123.38    
Scale this recipe to Servings [?]