Tarragon Chicken And Rice(Serves 4)

• 4 boneless, skinless chicken breast halves
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. olive oil
• 2 large leeks, trimmed and chopped
• 2 large carrots, diced
• 1 c. uncooked long-grain white rice
• 2 1/2 c. chicken broth
• 1 1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon
• 1 c. shelled fresh peas (frozen green peas may be substituted, but reduce cooking time to 5 minutes)
• 1/4 c. whipping cream
• 1 tsp. grated lemon peel

1. Sprinkle chicken on both sides with salt and pepper.
2. Heat oil in large skillet over medium-high heat.
3. Add chicken and cook for 6 minutes, turning once, or until lightly browned but not cooked through.
4. With slotted spoon, remove to a plate.

chicken, salt, black pepper, olive oil, leeks, carrots, longgrain white rice, chicken broth, tarragon, fresh peas, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284542 (may not work)