Tuscan Tarragon Chicken Paillard & Garden Veggie Rice

Tuscan Chicken Marinade

1. Prepare your chicken by pounding them out thin, then placing in an airtight container or zip lock bag with the Garlic Olive Oil and Tarragon Mustard Rub.

2. With clean hands, massage the olive oil and spices into each piece of chicken or do this step from outside of the bag and seal container/bag tight.

3. Marinate for at least 2 hours, overnight recommended for more intense flavors.

Tarragon Mustard Sauce

1. Combine all of the ingredients in a large saucepan over medium heat. 

2. Whisk well to combine.

3. Reduce heat to low and let simmer for another 15-20 minutes or until sauce thickens, stirring occasionally.

4. While the sauce is cooking, you can begin cooking your rice and in the last 10 minutes of your rice cooking, grill up your chicken.

Garden Veggie Rice

1. Heat a medium saucepan over medium high heat.

2. Add 2 Tbsp. of olive oil to the pan and sauté the shallots and carrots for 3-4 minutes.

3. Add the Special Viande Blanche Spice Blend seasoning and stir.

4. Then add the rice and sauté for 2-3 more minutes, stirring constantly until rice is slightly toasted and lightly golden.

5. Next, add the chicken broth, water, scallions, salt & pepper.

6. Reduce heat until you have a soft simmer, stir, and cover for about 10 minutes. 

7. Check rice and stir, if it still has liquid then leave cooking for another 5 minutes or until the water has evaporated.

8. If it looks done, then turn the burner off and let sit covered until ready to serve and rice is nice and soft. 

9. Fluff before serving.

Grilled Chicken

1. Remove your marinated chicken from the refrigerator and begin to heat a large cast iron or stove top grill plate over a med-high flame.

2. Coat the grill lightly with olive oil spray, and when your grill is hot, carefully add the chicken breasts to the grill with tongs.

3. Cook each breast for about 5 minutes on each side and until you get nice grill marks on both sides.

4. When your chicken is cooked to 160-165 degrees F. or when it is no longer looks pink on the inside, remove from the grill and set them on a cutting board or plate to rest.

Assembly

1. Scoop a nice large spoonful of rice into a low bowl, large bowl, or plate.

2. Slice your chicken into small pieces and place onto each dish.

3. Reheat the sauce for a few minutes before serving and add a bit of cream if your sauce seems too thick, then spoon a generous amount of sauce over each bowl or plate.

4. Garnish with fresh cracked pepper and a pinch of salt.

5. Sprinkle with chopped fresh Parsley or a few fresh basil ribbons (optional) and serve.