Chicken. It’s what’s for dinner. Sadly, nothing about chicken inspires me. I never find myself sitting around thinking, mmm chicken. It’s bland. Boring. And too often dry. Not my idea of a stellar dinner. I get it though. It’s healthy, lean protein, and all that. With all that hoopla in mind, may I present this. A creamy delicious meal that leaves you with juicy pan seared chicken, and a creamy tarragon sauce. Perfect for those of you who are watching what you eat.
And for those of us just needing some kicking chicken recipes.
- 3 tbs unsalted butter
- A small handful of thin whole wheat spaghetti
- 1 cup rice
- 2 1/2 cups low-sodium chicken stock
- 1 cup fresh green beans trimmed
- salt and pepper
- 1 lbs boneless skinless chicken breasts sliced into thin cutlets
- 1 tbs olive oil
- 1 cup small white mushrooms sliced thin
- 1 shallot minced
- 1 tbs flour
- 1/3 - 1/2 cup sour cream or creme fraiche
- 3 tbs tarragon freshly chopped
- 1 tbs Dijon mustard
- In a medium saucepan with a good lid, melt 1 tablespoon of the butter over medium heat. Break the spaghetti up and add to the pan. Cook, stirring a bit, until browned; 2 to 3 minutes. Add the rice and 1 3/4 cups chicken stock and bring to a boil. Cover, lower the heat to a simmer, and let cook for 18 minutes or so, until most of the stock has been absorbed. Fluff the rice with a fork.
- Meanwhile, steam the green beans and set aside. Stir the green beans into the cooked rice, leave covered and set aside.
- While the rice is doing it's thing, trim the chicken if needed and season with salt and pepper.
- In a large skillet over medium-high heat, add the olive oil and swirl to coat pan. Add the chicken, and cook until golden, about 6 minutes per side depending on thickness. Transfer the chicken and cover while you make the sauce.
- Melt the remaining 2 tbs butter in the now empty skillet and add the shallots and mushrooms. Cook for about 5 minutes until everything is nice and tender. Season with salt and pepper and sprinkle the flour over top. Stir and cook for 1 minute. Whisk the remaining 1 cup of chicken stock (or add a splash of white wine) and deglaze the pan. Stir in the sour cream, tarragon, Dijon, and any juices the chicken may have accumulated. Whisk until smooth.
- Serve the chicken with the rice pilaf and a allow dinner guests to spoon the sauce over top.