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Categories:
almonds chicken lemon thyme butter white rice chicken salt poultry seasoning flour evoo white mushrooms white wine heavy cream mustard fresh tarragon scallions
Viewed: 33 - Published at: 9 years agoIngredients
- 1/3 cup sliced almonds, a couple of handfuls
- 1 quart chicken stock
- Zest of 1 lemon
- 3 to 4 fresh thyme sprigs
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 cups white rice
- 8 chicken breast cutlets
- Salt and black pepper
- 1 teaspoon poultry seasoning, 1/3 palmful
- 2 rounded tablespoons plus about 1/2 cup all-purpose flour
- 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
- 1 large bunch asparagus, trimmed of tough ends
- 6 to 8 large white mushrooms, sliced
- 1/3 cup white wine (eyeball it)
- 1/3 cup half-and-half or heavy cream
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons fresh tarragon, a couple of sprigs, chopped
- 2 scallions, chopped
Method
- Toast the almonds in a small skillet until they are golden, then reserve them.
- Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid.
- Add the rice to the water and stir.
- Return the water to a boil, then reduce the heat to a simmer and cover the pot.
- Cook it for 18 minutes, or until tender, then remove it from the heat.
- Remove the thyme sprigs; the leaves will have fallen off in the rice.
- While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning.
- Dredge the chicken in about 1/2 cup flour, then discard the excess.
- Heat a large skillet over medium to medium-high heat.
- Add the EVOO and 1 tablespoon of the butter to the large skillet.
- To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side.
- Remove the meat to a large platter and cover it with foil to keep it warm.
- Bring an inch or two of water to a simmer in a shallow pan and season it with salt.
- Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green.
- Remove it and add it to the chicken platter to keep it warm.
- Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter.
- Melt the butter, add the mushrooms and cook until soft, about 5 minutes.
- Whisk in 2 rounded tablespoons of flour.
- Cook the flour for 1 minute, then whisk in the wine.
- Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half.
- When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
- Stir the scallions into the rice and fluff with a fork.
- Make a bed of rice on each dinner plate.
- Top it with a serving of steamed asparagus, then 2 chicken cutlets.
- Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice.
- Sprinkle the plates with toasted nuts.
- Wow!
- Can you believe you made this?
