Ingredients
- 4 chicken breasts (boneless)
- 3 c rice dry
- 1/2 c cream (heavy)
- 1/2 c marsala
- 1/4 c chicken broth
- 1/4 c parsley (chopped)
- 2 tb margarine
- 2 tb oil
- 2 tb flour
- 1 tb dry mustard
- 1/2 ts tarragon
DREDGE CHICKEN IN FLOUR. SPRINKLE ON SALT, PEPPER, AND TARRAGON BROWN IN HOT OIL/BUTTER. REMOVE FROM HEAT. DEGLAZE SKILLET WITH WINE. ADD BROTH, STIRRING. ADD CREAM WITH MUSTARD, STIR UNTIL THENED. RETURN CHICKEN TO PAN. SERVE OVER RICE, GARNISH WITH PARSLEY. Recipe By : ----
