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Your Main Dish with our August WOM

Creamy Dijon-Tarragon Chicken with Rice Pilaf


  • 3 tablespoons butter

  • 1/3 cup broken spaghetti pieces

  • 1 cup long-grain white rice

  • salt and pepper

  • 3 cups chicken stock

  • 1/4 pound haricots verts (thin green beans), stemmed and halved

  • 3 tablespoons EVOO

  • 4 6 ounce pieces skinless, boneless chicken breast

  • 2 large shallots, finely chopped

  • 2 cloves garlic, finely chopped

  • 1/2 cup dry white wine

  • 1/4 cup creme fraiche

  • 3 - 4 tablespoons chopped fresh tarragon

  • 2 tablespoons dijon mustard


  1. In a medium saucepan, melt 2 tbsp. butter over medium heat. Add the pasta; cook until golden, about 2 minutes. Stir in the rice; season. Stir in 2 1/4 cups stock, cover, lower the heat and simmer until tender, about 18 minutes. Fluff with a fork.

  2. Meanwhile, in a small saucepan, bring an inch or two of water to a boil. Add the haricots verts and cook until crisp-tender, 2 to 3 minutes. Drain and let cool.

  3. In a large skillet, heat 2 tbsp. EVOO over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, about 12 minutes. Transfer to a platter and keep warm.

  4. To the same skillet, add the remaining 1 tbsp. EVOO and butter. Cook over medium-high heat until foaming, then add the shallots and garlic; season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the remaining 3/4 cup stock, the creme fraiche, tarragon and mustard.

  5. Slice the chicken and add to the sauce in the pan. Stir in the green beans. Serve with the pilaf.

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