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Chicken in Tarragon Cream Sauce with Green Rice Pilaf | Kita Roberts GirlCarnivore

Chicken in Tarragon Cream Sauce with Green Rice Pilaf


  • 3 tbs unsalted butter
  • A small handful of thin whole wheat spaghetti
  • 1 cup rice
  • 2 ½ 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
  • ⅓ - ½ 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 ¾ 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.


Rachel Ray Magazine