Tarragon Chicken

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7 oz	Uncle Ben's rice
2 tablespoons	extra virgin olive oil
4 pieces, 8 ounces	boneless skinless chicken breast
1/4 cup	balsamic vinegar
1/4 cup	white wine
1 tablespoon	tomato paste
1 tablespoon	chopped fresh tarragon leaves
1/2 cup	heavy cream
1/3 cup	sour cream
2 tablespoons	chopped parsley

Directions:
Cook rice
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, add vinegar and wine, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.

Toss parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve.

Recipe uploaded with Shop'NCook for iPhone.

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