Chicken with Tarragon Cream Sauce Green Beans with Shallots and Rice Pil...

To learn how to make Chicken with Tarragon Cream Sauce Green Beans with Shallots and Rice Pilaf | Show Number 458 | https://youtu.be/MNP3knHRYvc Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #chickenDinner Ingredients For the Rice Pilaf: 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 cup white rice Salt and pepper 2 cups chicken stock   For the Green Beans with Shallots: 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 For the Chicken with Tarragon Cream Sauce: About 6 tablespoons of olive oil 4 to 6 pieces of 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 of garlic, grated or chopped Juice of ½ small lemon, plus 2 teaspoons of 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 of tarragon, stripped and chopped 1 rounded tablespoon Dijon mustard Yield Serves: 4 to 6 Preparation For the rice, in a 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 for 15 minutes. Remove from heat, let stand 10 minutes, fluff with a fork, and serve. For the beans, boil in salted water for 3 to 4 minutes, place in an 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 a low boil until very tender. Turn the heat off, add green beans, and cover. Reheat over the 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 a platter. Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt, and bubble, then add garlic and swirl for a minute, grate in some lemon zest and nutmeg, season with salt and pepper, and 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 the chicken alongside the rice and green beans. This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I may have something of a sugar nature like soda pop coca-cola, or Pepsi. But that is not something I drink. This is a show of info and entertainment. It is not intended to cure diabetes, for that contact distension or a doctor. I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me. Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising. Beta cells in type 1 diabetes In type 1 diabetes, beta cells die from a misguided attack by the body's immune system How and why that happens is not clear, but the results of a study published in early 2011 suggest that these pancreatic cells become stressed at the earliest stages of the disease process.