Medallions of chicken, peas & fava beans in tarragon cream recipe

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon unsalted butter
• 1 red onion, finely chopped
• 1 garlic clove, chopped
• ¾ cup Chicken or Vegetable Broth
• ¾ cup heavy cream
• ⅔ cup shelled or frozen peas, thawed if frozen
• ¾ cup shelled fava beans
• 2 tablespoons chopped tarragon leaves
• 1⅔ cups basmati rice, rinsed
• 4 skinless chicken breasts, cut across into medallions
• 2 tablespoons chopped chives
• Sea salt and freshly ground black pepper

1. Heat 1 teaspoon of the oil and the butter in a skillet over medium-high heat. Add the onion and garlic and fry 1 to 2 minutes until softened. Add the broth and cream and simmer 5 minutes until the liquid has reduced by half. Add the peas, beans and tarragon, and stir well, then remove from the heat.
2. Meanwhile, put the rice in a pot and add enough water to come about ¾ inch above the rice. Bring to a boil over high heat and cook about 5 minutes until almost all the water has evaporated. Turn the heat down as low as it will go, cover with a lid and let the rice steam gently about 5 minutes until it is tender but not soft, and is still holding its shape. Remove the pan from the heat. Keep the pan covered so the rice stays warm and set aside until needed.
3. Heat the remaining oil in a large skillet. Season the chicken with salt and pepper, then add to the pan and fry 2 to 3 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.
4. Add the sauce to the chicken skillet and cook over high heat for about 5 minutes until the sauce just starts to thicken slightly.
5. Stir the chives into the rice and season with salt and pepper to taste. Serve the chicken on top of the rice with the sauce spooned over the top.