RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 539
View Recipe |
|
Recipe Name: |
Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
|
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: |
1 |
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 |
|
|
|