Good Morning America Recipes

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

A Complete Dinner Is Served

Chicken Fans With Tarragon-Cream Sauce and Rice Pilaf with Asparagus
|
Servings:4
Difficulty: Moderate
Cook Time: min

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup orzo pasta or broken thin spaghetti
  • 1 cup white rice
  • 2 3/4 cups chicken stock
  • 1 small bundle of fresh asparagus, trimmed and cut into 1-inch pieces on an angle
  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 4 pieces of boneless, skinless chicken breast
  • Salt and pepper
  • 2 large shallots, chopped
  • 8 medium large white mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 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
  • Cooking Directions

    Heat a sauce pot with a tight-fitting lid over medium heat with 2 tablespoons of the butter. Add the orzo to the pot and saut?? to golden brown. Add the rice and stir to combine. 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. Add the asparagus to the pot for the last 5 to 6 minutes of cooking time, stirring it in and replacing the lid. When the rice is done, fluff with a fork.

    While the rice cooks, heat the EVOO in a skillet over medium-high heat. Season the chicken with salt and pepper and cook for 12 minutes, turning once. Place the meat on a platter and cover with foil to keep warm.

    Add the remaining 2 tablespoons of butter to the pan and reduce the heat to medium. Add the shallots and mushrooms to the skillet and saut?? for 6 to 7 minutes, until the mushrooms are very tender, then season with a little salt and pepper.

    Sprinkle the flour over the pan and stir for 1 minute then whisk in the remaining cup of stock. When the stock comes to a bubble, stir in the cream, mustard, and tarragon and reduce the heat to low.

    Thinly slice each chicken breast on an angle. Place some pilaf on each plate and fan the chicken out over the edge of the pilaf. Ladle the cream sauce over the chicken fans and serve.

    Styled by Karen Pickus

    *Recipe courtesy of Rachael Ray from her book Rachael Ray's Look + Cook; Clarkson Potter Publishers, 2010.

    Recipe Summary

    Main Ingredients: orzo pasta, white rice, asparagus, tarragon, chicken breasts

    Course: Dinner, Lunch, Main Course, Side Dish


    Other Recipes That You Might Like
    Emeril's Apple Rice Pilaf
    An 'Iron Chef' Inspired Dish Built Around Apples
    Diane Henderiks' Chicken 'Fried' Rice
    Recipe Courtesy Diane Henderiks
    4th Place: Mango Chicken With Plum Sauce
    Courtesy of Christine Vaught of Salem, Ore.
    Coolhaus' Fried Chicken & Waffle Ice Cream
    An Unexpected Combination
    'Ain't No Thing' Chicken Wing
    Perfect for End-of-Summer Grilling and Fall Tailgating
    Wolfgang Puck's Asparagus Risotto
    A Delicious Spring Dish
    Asian Salmon With Brown Rice Pilaf
    Healthy Recipes From Drs. Mehmet Oz and Michael Roizen
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS