Rachael Ray’s Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge) and Camembert Rice
3 tablespoons butter, divided
1 1/2 cups rice
3 cups chicken stock
4 ounces Camembert cheese, cut into small pieces (I found this next to the brie in my local grocery store and I removed the rind of the cheese before putting it the rice)
4 tablespoons extra-virgin olive oil, divided
4 pieces boneless, skinless chicken breast (we only had 3 pieces, no biggie)
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup calvados or applejack brandy (I used applejack brandy)
6 large white mushrooms, thinly sliced (I bought the packaged sliced kind-one little packaged crate is enough)
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves (I used 2 ½ to 3 tablespoons, really brings out all the favors)
In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant.
Add stock and bring to a boil. (At this step I decided to pour in 1 ½ tablespoons of the Applejack brandy right from the bottle- it really gave this a great flavor and I plan to do this again the next time I make it). Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.
While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess.
Brown chicken 3 to 4 minutes on each side.
Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Sauté the shallots 3 minutes until soft but not browned.
Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides.
Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to 10 minutes. Place rice and chicken with sauce on a plate and enjoy!
Quick and Beautiful Summer Salad
1 package of Fresh Express Field Greens Salad (or whatever brand you can buy)
1 yellow bell pepper, julienned (not thin)
½ pint to 1 pint strawberries, sliced
1 cucumber sliced
1 package of cherry tomatoes, tomatoes sliced in half
Champagne dressing (enough to lightly coat the salad and to taste)
Salt and Pepper
Take a large salad bowl and combine all ingredients together until well combined, sprinkle salt and pepper to taste and then add the dressing. Yum!