Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter
  • About ½ cup broken bits of spaghetti or thin spaghetti
  • 1-1 ½ inch pieces
  • ½ cup pine nuts or chopped almonds
  • toasted
  • 1¼ cups white rice
  • Salt and pepper
  • 2 cups chicken stock  
  • 1 pound trimmed green beans or haricots verts
  • 2 tablespoons butter
  • 2 large shallots
  • Salt and white pepper
  • to taste
  • 1 cup chicken stock or broth 
  • About 6 tablespoons olive oil
  • 4 to 6 pieces boneless
  • skinless chicken breasts
  • halved horizontally if breasts are larger than 5 ounces each
  • Salt and fine black or white pepper
  • 2 tablespoons butter
  • 2 to 3 large cloves garlic
  • grated or chopped
  • Juice of ½ small lemon
  • plus 2 teaspoons zest
  • A few grates nutmeg
  • optional
  • 1 tablespoon flour
  • ½ cup white wine
  • ½ cup chicken stock
  • ½ cup heavy cream 
  • 3 to 4 sprigs tarragon
  • stripped and chopped
  • 1 rounded tablespoon Dijon mustard 

Instruction

  • For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
  • Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
  • Remove from heat, let stand 10 minutes, fluff with fork and serve
  • For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
  • Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
  • Add stock and cook at low boil until very tender
  • Turn the heat off, add green beans and cover
  • Reheat over medium flame when ready to serve
  • For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
  • Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
  • Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
  • Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
  • To serve, add lemon juice
  • Serve chicken alongside the rice and green beans