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Rach was inspired to make this simple dinner by her dear friend Jacques Pépin.
For a budget-friendly French-inspired meal from the legend himself, check out Jacques' easy recipe for Turkey Scallopini.
Pair this French feast with a Tarragon Gin Lemonade, aka The Left Bank Cocktail, which Rach's husband John created especially for this meal.
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.