Chicken In Tarragon Cream Sauce White And Wild Rice With Walnut Recipes

CHICKEN WITH TARRAGON SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUT

Steps:

• Cook rice according to package directions.
• Preheat extra-virgin olive oil in 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 a bit.
• Add vinegar and water, scrape up pan drippings.
• Stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
• Remove from heat.
• Toss nuts and parsley with cooked rice.
• Slice chicken on an angle and arrange on a bed of rice.
• Top with sauce and serve.
• Garnish with edible flowers and tarragon.

CHICKEN WITH WALNUT SAUCE

Steps:

• Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
• Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
• Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
• Walnut Chicken Salad
• When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.