Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts 

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle
  Ben's or Near East brands) cooked to package directions -- either
  chicken or herb flavors are fine

2 tablespoons extra virgin olive oil, 2 turns of the pan 
Salt and pepper 
4 pieces, 8 ounces each, boneless, skinless chicken breast 
1/4 cup balsamic vinegar, eyeball it 
1/4 chicken stock, eyeball it 
1 tablespoon tomato paste 
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish 
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream 
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking
   aisle, toasted
2 tablespoons chopped parsley leaves 
Edible flowers (available in produce section with herbs) for garnish


Cook rice according to package directions. 

Preheat extra-virgin olive oil in a skillet over medium high
heat. Season the chicken with salt and pepper. Brown and cook chicken,
5 minutes on each side. Remove chicken to a plate and cover. Reduce
heat a bit. Add vinegar and water, scrape up pan drippings. Stir in
tomato paste, cream, half-and-half or sour cream and tarragon. Remove
from heat.

Toss nuts and parsley with cooked rice. Slice chicken on an angle and
arrange on a bed of rice. Top with sauce and serve. Garnish plate with
edible flowers and tarragon.