WEEKDAYS 1e|12c|p

Chicken Fans with Tarragon-Cream Sauce and Rice Pilaf With Asparagus

A Complete Dinner Is Served
skill level
This delicious dish could be what's for dinner tonight!
  • 4 tablespoons (1/2 stick) butter1/4 cup orzo pasta or broken thin spaghetti1 cup white rice2 3/4 cups chicken stock1 small bundle of fresh asparagus
  • trimmed and cut into 1-inch pieces on an angle2 tablespoons EVOO (extra-virgin olive oil)4 pieces of boneless
  • skinless chicken breastSalt and pepper2 large shallots
  • chopped8 medium large white mushrooms
  • thinly sliced2 tablespoons all-purpose flour1/3 to 1/2 cup cream (eyeball it)2 tablespoons Dijon mustard or grainy mustard4 stems of fresh tarragon
  • leaves removed and chopped
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons (1/4 stick) butter
    Heat a sauce pot with a tight-fitting lid over medium heat with 2 tablespoons of the butter.
  • 2
    1/4 cup orzo pasta or broken thin spaghetti
    Add the orzo to the pot and sauté to golden brown.
  • 3
    1 cup white rice
    Add the rice and stir to combine.
  • 4
    1 3/4 cups chicken stock
    Add 1 3/4 cups of the stock and bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 18 minutes, or until the pasta and rice are tender.
  • 5
    1 small bundle of fresh asparagus, trimmed and cut into 1-inch pieces on an angle
    Add the asparagus to the pot for the last 5 to 6 minutes of cooking time, stirring it in and replacing the lid.
  • 6
    When the rice is done, fluff with a fork.
  • 7
    2 tablespoons EVOO (extra-virgin olive oil)
    While the rice cooks, heat the EVOO in a skillet over medium-high heat.
  • 8
    4 pieces of boneless, skinless chicken breast
    Salt and pepper
    Season the chicken with salt and pepper and cook for 12 minutes, turning once.
  • 9
    Place the meat on a platter and cover with foil to keep warm.
  • 10
    2 tablespoons (1/4 stick) butter
    Add the remaining 2 tablespoons of butter to the pan and reduce the heat to medium.
  • 11
    2 large shallots, chopped
    8 medium large white mushrooms, thinly sliced
    Salt and pepper
    Add the shallots and mushrooms to the skillet and sauté for 6 to 7 minutes, until the mushrooms are very tender, then season with a little salt and pepper.
  • 12
    2 tablespoons all-purpose flour
    1 cup chicken stock
    Sprinkle the flour over the pan and stir for 1 minute then whisk in the remaining cup of stock.
  • 13
    1/3 to 1/2 cup cream (eyeball it)
    2 tablespoons Dijon mustard or grainy mustard
    4 stems of fresh tarragon, leaves removed and chopped
    When the stock comes to a bubble, stir in the cream, mustard, and tarragon and reduce the heat to low.
  • 14
    Thinly slice each chicken breast on an angle.
  • 15
    Place some pilaf on each plate and fan the chicken out over the edge of the pilaf.
  • 16
    Ladle the cream sauce over the chicken fans and serve. 

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