Ingredients
- 4 chicken breasts (boneless)
- 350 gr rice dry
- 120 ml cream (heavy)
- 120 gr marsala
- 60 ml chicken broth
- 34 gr parsley (chopped)
- 28 gr margarine
- 30 ml oil
- 16 gr flour
- 16 ml dry mustard
- 1 gr 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 : ----
