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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

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.

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