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Chicken Breast and Rainbow Tarragon Vegetables

4 star rating
 

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Submitted by: ncferrets

 

A healthy dinner for two--wild rice with baked, broiled or grilled chicken, topped with a mix of savory vegetables.
 

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 1/2 cup white wine
  • 2 tbsp tarragon
  • 6-8 baby carrots
  • 1 small onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper

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Method

Bake, grill or broil chicken until fully cooked. Slice carrots, onion and peppers into 2 inch by 1/4 inch strips. Heat water for rice while chopping vegetables. Start rice boiling when done with vegetables. Saute vegetables in wine and taragon on medium for 5-8 minutes, or until onions are not raw, but peppers have not wilted. The vegetables should remain firm. Set chicken on a bed of rice and cover with vegetable mixture. Serve quickly, for this dish cools fast.

 

Notes: It is tricky to have all of parts to this recipe ready at the same time. The vegetables can't be reheated, so if all else fails, make sure they don't get done before the chicken or rice. To simplify your cooking, use precut vegetables, fresh or frozen. Cook chicken and rice ahead of time and reheat it for this dish to also save time. This recipe can be increased without changing more than the ingrediant measurements and size of skillet.

 

Number of Servings: 2

 

Submitted by: ncferrets ()

 

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