We are less than one week for Christmas...are you ready?!?! We are a little late to the party and just got our tree this week. Not much of a selection, but it's done, decorated, and gifts placed under, thanks to my two girls. Now if I can just keep Princess Brinkley to stop taking ornaments off tree and shredding them!)
Last week (again late to the party), we did our family photo for this year's Christmas card. I went with a "Leave It To Beaver", June Cleaver(esque) theme this year, which will be posted next week.
We finished our photo, went out for a quick dinner with the girls, and sent them on their way back home. After they left, I went into our home office to upload the family photos so I could select which one came out as best as possible...given it was late, and we were all getting very "hangry"!
The last photo that loaded was this "little gem" from my practical joker daughters! While I was changing clothes, they sneaked in their own portrait together to surprise me. I'm thinking definitely more coal in their stockings this year!
While I was cleaning my kitchen for the family photo, I was also reorganizing and straightening my cookbooks. I came across this chicken dish from March 2006!! I had completely forgotten about this one and it is so very good!!! You know it's good because there is sauce all over the recipe page...right?! It comes together so fast (if you're also busy cleaning up shredded ornaments), and has incredible depth in richness and flavor.
Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts
Courtesy of Rachel Ray
1 package, 5 to 7 ounces, white and wild rice, cooked to package directions - either chicken or herb flavors are fine.
2 Tbl extra virgin olive oil, 2 turns of pan
Salt and pepper
4 pieces, 8 ounces each, bonelss, skinless chicken breast
1/4 cup balsamic vinegar
1/4 cup water
1 Tbl tomato paste
1 Tbl chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half, or sour cream
1/4 cup package chopped walnuts, toasted (I'm allergic to walnuts, so substituted with slivered almonds)
2 Tbl chopped fresh parsley leaves
Cook rice according to package directions.
Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce, garnish with fresh parsley and serve.
Enjoy and Happy Holidays!
Two Years Ago: Whipped Shortbread Cookies
Three Years Ago: Holly Jolly Bark
Four Years Ago: A Taste of Alaska Bacon Jam
Five Years Ago: Steak Marsala
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