Ingredients

1 cup raw rice

1/2 cup butter

4 boneless skinless Chicken breasts (or the equivalent of chicken tenders) sliced

1/4 cup chopped shallots

1 t dried tarragon

1 t fresh lemon juice and/or 1/2 t grated lemon zest (opt.)

1/2 lb. mushrooms halved or quartered

2 T chopped chives

1 T chopped onions

1 t salt

1/2 t tarragon

1/8 t cayenne

1 T flour

1/2 pint heavy cream

1 T chopped parsley

chicken broth

Preparation

  1. Prepare rice as directed. Let cool slightly.
  2. Melt some butter in heavy large skillet over medium heat. Add chicken and cook 1 minute per side. Stir in shallots and tarragon and saute until chicken is almost done. Add lemon if you choose.
  3. Spread rice in a shallow 1 1/2 qt. buttered baking dish along the bottom and up the sides to create a well.
  4. Place chicken in the well.
  5. Add more butter to the skillet. Saute mushrooms with seasonings in butter about 5 min. Blend in flour. Add cream. Cook, stirring until thickened. (If you prefer more sauce - add some chicken broth and stir.)
  6. Spoon mushroom mixture over the chicken. Sprinkle with parsley.
  7. Bake at 400 degrees for 12 - 15 minutes.