Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge ...

Get this all-star, easy-to-follow Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe from Rachael Ray

Directions In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer...


Ingredients

  • 3 tablespoons butter, divided
  • 1 1/2 cups rice
  • 3 cups chicken stock
  • 4 ounces Camembert cheese, cut into small pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 pieces boneless, skinless chicken breast
  • Salt and freshly ground pepper
  • 1/2 cup all-purpose flour
  • 2 large shallots, thinly sliced
  • 1/4 cup calvados or applejack brandy
  • 6 large white mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh tarragon leaves
  • 3 endive
  • 2 Golden Delicious apples
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 3 tablespoons chopped chives

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Bbcgoodfood.com
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  • 10 Min
  • serves 4