Thursday, March 22, 2012

Dijon Tarragon Chicken with Spinach Lemon Rice

We have a confession to make...we have never cooked with fresh tarragon. So, when we discovered this recipe we HAD to make it. Fresh Tarragon was a little hard to find and after much running around we found it at the local Save Mart.  Tarragon has an aromatic property reminiscent of anise and that combined with the Dijon mustard makes this dish heavenly.
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Fresh Tarragon and STAR EVOO
3 cup brown rice fully cooked
4 each skinless chicken breast - 4 ounce each
1 tsp paprika
1 tbsp STAR Extra Virgin Olive Oil
½ tsp sea salt - divided
½ tsp black pepper
1/3 cup low-fat sour cream
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 ½ tsp. fresh tarragon - chopped
2 packed cups chopped fresh spinach
2 tsp finely grated lemon zest

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Dijon Tarragon Chicken with Spinach Lemon Rice
Sprinkle both sides of the chicken with paprika and season with salt and pepper. Heat STAR Extra Virgin Olive Oil in skillet on medium high. Cook chicken for 5 to 6 minutes per side, until cooked through. Remove from skillet and transfer to a large plate. Cover and set aside.

Reduce heat to medium low and add sour cream, Dijon mustard, lemon juice and tarragon. Stir until heated through, scraping the brown bits from bottom of pan with a wooden spoon, about 20 seconds. Uncover chicken and slice into strips. Spoon 1 tablespoon of sour cream mixture over chicken. Cover and set aside.

Heat remaining sour cream mixture on medium heat. Add rice, spinach, lemon zest and ¼ teaspoon of salt. Stir until the spinach is wilted, about 20 seconds. Spoon rice onto plates and top with sliced chicken and serve.

Adapted from Clean Eating Magazine


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