sherry or : cogn 1/4 c Chicken broth 1/2 c Heavy cream 1 TB Dry mustard 1/4 c Parsley
chopped : Salt : Pepper 3 c Minute rice :
dry DREDGE CHICKEN IN FLOUR. SPRINKLE ON SALT, PEPPER, AND TARRAGON brOWN IN HOT OIL/BUTTER. REMOVE FROM HEAT. DEGLAZE SKILLET WITH WINE. ADD brOTH, STIRRING. ADD CREAM WITH MUSTARD, STIR UNTIL THENED. RETURN CHICKEN TO PAN. SERVE OVER RICE, GARNISH WITH PARSLEY. Recipe By : -----