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Tarragon Chicken
Nb persons: 0
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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.
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