Chicken Fricassee with Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Tarragon

  Spices, dried

  ½ tsp, ground or 0.8g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

Directions

1. Cook the rice according to package instructions.
2. Rinse and pat the chicken breast dry with paper towels. Cut into 1-inch cubes and season with salt and pepper.
3. Heat half of the butter in a skillet over moderately high heat. Add chicken and sauté until browned, about 5-6 minutes. Transfer to a plate and cover.
4. Add remaining butter to the pan and cook onions and garlic until onions are translucent, about 2 minutes.
5. Add chicken broth to the pan and bring to a boil.
6. Return chicken to the pan, stir in cream, tarragon, and peas. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
7. Serve the chicken fricassee over the cooked rice.