Shelly's Recipe

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS

Category: Chicken

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
2 tbsp extra virgin olive oil
Salt and pepper
4 (8 oz) boneless, skinless chicken breast
1/4 cup balsamic vinegar
1/4 cup water,
1 tbsp tomato paste
1 tbsp chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-oz) pkgchopped walnuts, toasted
2 tbsp chopped parsley leaves
Edible flowers (available in produce section with herbs) for garnish

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. Garnish plate with edible flowers and tarragon.

Serves 4