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Ingredients

• 1/3 cup sliced almonds (a couple of handfuls)
• 1 quart chicken stock
• 1 lemon, zested
• 2-3 sprigs fresh thyme
• 4 tablespoons butter, divided
• 1 1/2 cups rice
• 1 1/2-1 3/4 pounds chicken breast cutlets (8 cutlets)
• Salt and pepper
• 1 teaspoon poultry seasoning (1/3 palmful)
• 2 tablespoons plus about 1/2 cup all-purpose flour, divided
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
• 6-7 large button mushrooms, sliced
• 1/3 cup half-and-half
• 1 rounded tablespoon Dijon mustard
• 2 tablespoons fresh tarragon (a couple sprigs), leaves chopped
• 2 scallions, chopped

Description

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