{Chicken in Tarragon Cream Sauce}

This was a really easy and tasty meal. The tarragon gives it a very unique flavor, and the cream gives it great consistency. Loved the walnuts in the rice too. 🙂

1 pkg Uncle Bens herb flavored white and wild rice, cooked to package directions
2 Tbs olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup balsamic vinegar
1/4 cup water
1 Tbs tomato paste
1 tsp tarragon
1/2 cup heavy cream
1/4 cup toasted walnuts
2 Tbs parsley

Preheat oil in a skillit over medium heat. Season chicken with salt and pepper. Brown and cook chicken on both sides, about 5-7 minutes. Remove chicken and cover to keep warm. Reduce heat a bit and add vinegar and water, scrape up the pan drippings then stir in tomato paste, heavy cream and tarragon. Toss walnuts and parsley with cooked rice. Top the rice with chicken and spoon some sauce over.

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