How to make tarragon chicken with rice bowl

 How to make tarragon chicken with rice bowl

Ingredients:

3-4 tablespoons of butter

1 tablespoon of olive oil

½ tablespoon of minced garlic

Grain of rice ¼ cup substitute: pasta with barley

1 cup rice (soak for 30 minutes)

Black pepper powder ½ teaspoon

½ teaspoon salt or to taste

1 teaspoon tarragon leaves

Chicken broth 2 cups substitute: 2 stock cubes dissolved in 2 cups water

Lemon juice ½ tablespoon

1 teaspoon lemon peel

Boneless chicken fillets 2 pieces (400g)

½ tablespoon mustard paste

Salt to taste

Ground black pepper to taste

1 tablespoon butter

1 tablespoon of olive oil

1-2 tablespoons of butter

1 tablespoon of olive oil

Onion, chopped ¼ cup

1/2 cup sliced ​​mushrooms

1 tablespoon of chopped garlic

1 teaspoon all-purpose flour

Olper milk cream ¾ cup

Black pepper powder ½ teaspoon

1 teaspoon tarragon leaves

Salt ¼ teaspoon or to taste

½ tablespoon of soy sauce

1/2 cup of chicken broth

Indications:

Put butter and olive oil in a saucepan and let 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 and tarragon leaves and mix well.

Add the chicken stock, lemon juice and mix well.

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

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

Apply the mustard paste with the help of a brush and sprinkle with crushed salt and black pepper on both sides and save.

We put the butter and olive oil in a pan 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 save.

Put the butter and olive oil in the same pan and let them melt.

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

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

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

Add the cream over low heat and stir well.

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

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

Place the cooked rice, tarragon chicken, sautéed vegetables, tarragon sauce on the serving platter, sprinkle with fresh coriander and serve.