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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|
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.