1/3 c sliced or slivered almonds
1 qt chicken broth
lemon zest
4 T butter, divided
1/2 c. plus 2 T flour
1 1/2 c. rice
1 lb chicken
salt
pepper
poultry seasoning
2 T olive oil
asparagus
lemon juice
1/3 c milk or heavy cream
2 T tarragon
Toast almonds in a fry pan until golden, then reserve.
Boil 2 3/4 c. chicken broth, lemon zest, and 1 T butter. Add rice and return to a boil. Reduce to simmer, cover, and cook for 18 minutes.
Microwave asparagus in 1/3 c. water and some lemon juice.
Dredge chicken in flour, salt, pepper, and poultry seasoning. Heat 1 T butter and the olive oil in the fry pan, then add chicken. Cook chicken 3-4 minutes on each side. Melt remaining butter around the chicken. Add 2T flour and stir one minute. Slowly pour in remaining chicken broth and milk. After sauce bubbles, add tarragon and allow to thicken another 2-3 minutes.
Serve chicken and asparagus on a bed of rice, then cover in tarragon sauce and sprinkle with toasted almonds.
