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Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks
Main Dish; Rachel Ray Recipe
Ingredients
  • subheading: Mashed Potatoes with Brie or Camembert:
  • 4 medium or 3 large russet potatoes
  • 4 large cloves of garlic
  • Salt
  • ¼ cup milk or chicken stock
  • 8 ounces ripe Brie or Camembert
  • White pepper or finely ground black pepper, to taste
  • subheading: Dijon-Tarragon Chicken:
  • 4 pieces boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 large or 2 medium shallots
  • 2 cloves garlic
  • 1 cup white wine
  • 1 cup chicken stock or bone broth
  • About ⅓ cup creme fraiche or ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • ½ lemon
  • About ¼ cup stemmed fresh tarragon
  • subheading: Chard with Bacon and Leeks:
  • About 1 tablespoon olive oil
  • 1 large bundle rainbow chard
  • 6 slices meaty bacon
  • 1 leek, trimmed
  • Salt and pepper
  • A little freshly grated nutmeg, to taste
  • ½ lemon
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