Chicken in Tarragon Cream Sauce with Green Rice Pilaf

A creamy delicious meal that leaves you with juicy pan-seared chicken, and a creamy tarragon sauce.

Perfect for those of you who are tired of not having taste while watching what you eat.


- butter - wheat spaghetti - rice - chicken stock - green beans - boneless skinless chicken breasts - olive oil - mushrooms - shallot - flour - sour cream


In a medium saucepan with a good lid, melt 1 tablespoon of the butter over medium heat.

Add the rice and 1 ¾ cups chicken stock and bring to a boil.

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.

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.

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