INGREDIENTS
2 tbsps
butter
1/4 cup
broken spaghetti
1 cup
rice
1 serving
salt and pepper
2 cups
chicken stock
12
spears of asparagus—trimmed of tough ends
2 tsps
lemon zest
4
chicken breasts
1 serving
salt and pepper
2 tbsps
olive oil
3 tbsps
butter
2 larges
shallots
4 cloves
garlic
1/2 cup
white wine
1 cup
chicken stock
1/4 cup
crème fraîche
1/4 cup
tarragon leaves
2 tsps
lemon zest
2 tsps
dijon mustard