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

• 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
• 14 cup balsamic vinegar, eyeball it
• 14 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
• 12 cup heavy cream or 12 cup half-and-half or 13 cup sour cream
• chopped fresh parsley leaves
• fresh edible flower (to garnish, available in produce section with herbs)

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.

extra virgin olive oil, long grain, salt, chicken breasts, balsamic vinegar, water, tomato paste, tarragon, heavy cream, parsley, edible flower

Taken from www.food.com/recipe/chicken-in-tarragon-cream-sauce-white-and-wild-rice-with-walnut-284240 (may not work)