Chicken with Tarrogon Cream and Green Bean Rice Pilaf

Categories: Poultry

Ingredients

• 3 tbls. butter
• 1/2 cup broken, thin spaghetti
• 1 cup white rice
• 2 3/4 cups chicken stock
• 1 cup frozen french cut green beans
• salt and pepper
• 4 pieces skinless, boneless chicken breast
• 1 tbls. olive oil
• 8 small white mushrooms, slice
• 1 shallot, finely chopped
• 1 tbls. flour
• 1/3 cup sour cream
• 3 tbls. chopped fresh tarragon
• 1 tbls. dijon mustard

Directions

1. In a medium saucepan, melt 1 tbls butter over med heat. Add the spaghetti and cook until browned, 2-3 minutes. Add the rice, then stir in 1 3/4 cupts chicken stock and bring to a boil. Lower the heat, cover the pot and cook for 18 min. Stir in green beans, cover and cook for 5 min. Remove from the heat and let stand a couple of minutes, then fluff with fork.

2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil, add the chicken and cook, turning once until golden, about 12 min. Transfer the chicken to a plate and cover with foil to keep warm.

3. Add the remaining 2 tbls butter to the skillet and lower the heat to med. Stir in the mushrooms and shallot and cook until tender, about 5 minutes. Season with salt and pepper, then sprinkle in the flour and cook, while stirring. Whisk in the remaining 1 cup chicken stock, sr. cream, tarragon, mustard. Slice the chicken and serve alongside the rice

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