I had no idea what to make for dinner one night, and had become enamoured with southern French style cooking, so I just invented this on the fly and it has become a favourite!! I prefer to use a deep-sided, large frypan on the stove - I've not tried using an electric frypan for this recipe, but feel free to experiment and see if it works!
In a large frypan, heat 2 teaspoons olive oil and add garlic and (optional) onion; sautee until clear. Add chicken and (optional) bacon; stir 2 minutes or until chicken is browned then add mushrooms and stir until tender.
Add cream and white wine, simmer 2 minutes, stir in mustard. Add tarragon, salt and pepper to taste.
Carefully add rice, until mixture is of a thick, but still easily mixable, consistency.
Serve hot and enjoy. These proportions serve four, but by adding more rice or mushrooms, can extend to serve six.
I used bacon, not quite 200gm, it was 175gm packet, but it was plenty! I used an electric frypan and it worked wonderfully. My husband was hugely impressed with this dish, and I will be making it again! - 01 May 2011
Used different ingredients.
I'm not a fan of mushrooms, but I enjoy the flavour they give, so I used Cream of Mushroom soup in place of the mushrooms. I halved the cream as I thought it would be a bit too rich - especially with the soup. Turned out great! - 01 May 2011