Ingredients
- 3 tablespoons butter, divided
- 1 1/2 cups rice
- 3 cups chicken stock
- 4 ounces Camembert cheese, cut into small pieces
- 4 tablespoons extra-virgin olive oil, divided
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 2 large shallots, thinly sliced
- 1/4 cup calvados or applejack brandy
- 6 large white mushrooms, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh tarragon leaves
- 3 endive
- 2 Golden Delicious apples
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 3 tablespoons chopped chives
Description
Food Network Invites You To Try This Brandied Tarragon Cream Chicken (Chicken A La Vallee D'Auge), Camembert Rice With Warm Endive And Apples Recipe From Rachael Ray.
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