Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut

Tasty meal. From Rachael Ray. The rice with walnuts really adds wonderful flavor.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil, 2 turns of the pan
• 1 (5 -7 ounce) package  long grain and wild rice blend, cooked to package directions (recommended Uncle Ben's or Near East brands)
•  salt and pepper
• 4 (8 ounce)  boneless skinless chicken breasts
• 1⁄4 cup  balsamic vinegar, eyeball it
• 1⁄4 cup water
• 1  tablespoon tomato paste
• 1  tablespoon  chopped  fresh tarragon leaves, plus extra for garnish
• 1⁄2 cup heavy cream or 1⁄2 cup half-and-half or 1⁄3 cup sour cream
•  chopped fresh parsley leaves
•  fresh edible flower (to garnish, available in produce section with herbs)

Directions

1. Cook rice according to package directions.
2. Preheat extra-virgin olive oil in skillet over medium high heat.
3. Season the chicken with salt and pepper.
4. Brown and cook chicken, 5 minutes on each side.
5. Remove chicken to a plate and cover.
6. Reduce heat a bit.
7. Add vinegar and water, scrape up pan drippings.
8. Stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
9. Remove from heat.
10. Toss nuts and parsley with cooked rice.
11. Slice chicken on an angle and arrange on a bed of rice.
12. Top with sauce and serve.
13. Garnish with edible flowers and tarragon.