Chicken Tarragon Rice Skillet Recipe

• 6 chicken breast halves
• Salt
• Pepper
• Paprika
• Flour
• 1/ 4 c. butter
• 1 tbsp. oil
• 1 1/2 c. rice, uncooked
• 4 c. chicken broth
• 1 c. dry white wine
• 1/2 teaspoon tarragon
• 3 carrots, sliced
• 2 c. broccoli florets
• 1/2 c. diced red bell pepper
• 1/4 c. mushrooms, sliced
• Parsley, chopped

1. Sprinkle chicken with salt, pepper and paprika; coat lightly with flour.
2. Heat butter and oil in 12 inch skillet; brown chicken slowly on both sides.
3. Add in rice and brown 5 min longer.
4. Add in broth, wine, tarragon and carrots.
5. Cover and simmer gently 20-25 min or possibly till chicken is tender and liquid is absorbed.
6. Add in broccoli, red pepper and mushrooms.
7. Cover and heat 10 min longer.
8. Season to taste with salt and pepper.
9. Sprinkle with parsley.
10. 4-6 servings.

chicken, salt, pepper, paprika, flour, butter, oil, rice, chicken broth, white wine, tarragon, carrots, broccoli florets, red bell pepper, mushrooms, parsley

Taken from cookeatshare.com/recipes/chicken-tarragon-rice-skillet-48623 (may not work)