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Tarragon Chicken with California Rice

  • 40minutes

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup UNCLE BEN'S ORIGINAL BROWN RICE

  2. 2-1/4 cups canned chicken broth

  3. 1 teaspoon dried tarragon, crushed

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 1-1/2 pounds chicken breast, cut into1-inch-wide strips

  7. 2 tablespoons butter or margarine

  8. 1/2 cup bell pepper, sliced 1/4-inch thick

  9. 3 tablespoons almond slivers

  10. 1 tablespoon finely chopped green onions with tops

Instructions Jump to Ingredients ↑

  1. Directions 1. Cook rice according to package directions but use broth instead of water.

  2. About 15 minutes before rice is done, combine tarragon, salt, and pepper. Coat chicken strips with mixture.

  3. Melt butter in large skillet and saute chicken over medium-high heat until slightly brown and no longer pink.

  4. Stir in peppers and almonds. Continue to cook for 3 additional minutes.

  5. Stir in rice and top with onions. Serve from skillet. Makes 6 servings.

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