How to make homemade chicken with tarragon with rice dish

 How to make homemade chicken with tarragon with rice dish

Ingrediants:

Butter 3-4 tbsp

1 tablespoon of olive oil

½ tablespoon of minced garlic

Split spaghetti (rice grain size) ¼ cup Substitute: Barley pasta

1 cup of rice (soak for 30 minutes)

Black pepper powder ½ tsp

Salt ½ tsp or to taste

1 teaspoon of tarragon leaves

Chicken stock 2 cups Substitute: 2 stock cubes dissolved in 2 cups of water

Lemon juice ½ tbsp

1 teaspoon of lemon zest

Boneless chicken fillets 2 pieces (400g)

½ tablespoon of mustard paste

Salt to taste

Ground black pepper to taste

1 tablespoon of butter

1 tablespoon of olive oil

Butter 1-2 tbsp

1 tablespoon of olive oil

Onion, chopped ¼ cup

1/2 cup sliced ​​mushrooms

1 tablespoon of minced garlic

1 teaspoon all-purpose flour

Cup of Olper's milk cream

Black pepper powder ½ tsp

1 teaspoon of tarragon leaves

Salt ¼ tsp or to taste

½ tablespoon of soy sauce

chicken broth) ½ cup

Method of Preparation:

In a saucepan, add the butter, the olive oil and let it melt.

Add the garlic and mix well.

Add the spaghetti, mix well and cook for 2-3 minutes.

Add the rice, mix well and cook for 2 minutes.

Add the black pepper powder, salt, tarragon leaves and mix well.

Add the chicken stock, lemon juice and mix well.

Add the lemon zest and mix well, cover and simmer for 10-15 minutes, then mix well and set aside.

Mash the chicken fillets with the help of a meat mallet on both sides.

Apply the mustard paste with the help of a brush and sprinkle with salt and ground black pepper on both sides and set aside.

In a pan put the butter, the olive oil and let it melt.

Add the chicken fillets and simmer on both sides until tender and golden brown (5-6 minutes per side).

Slice the chicken and set aside.

In the same pan add the butter, the olive oil and let it melt.

Add the onion, mushrooms, mix well and simmer for 2-3 minutes.

Add the garlic, mix well and sauté for a minute.

Add all-purpose flour and mix well for 30 seconds.

Over low heat add the cream and mix well.

Add the black pepper powder, tarragon leaves, salt, soy sauce and mix well.

Add the chicken stock, mix well and cook until the sauce thickens (1-2 minutes) and set aside.

In a serving dish, add cooked rice, tarragon chicken, sauteed vegetables, tarragon sauce, sprinkle with fresh cilantro and serve.