Ingredients

• 3 tablespoons butter, divided

• 1/3 cup broken spaghetti pieces

• 1 cup long grain white rice

• Salt and pepper

• 3 cups chicken stock

• 1/4 pound haricots verts (thin green beans), stemmed and halved

• 3 tablespoons extra virgin olive oil (EVOO), divided

• 4 boneless, skinless chicken breasts (6 ounces each piece)

• 2 large shallots, finely chopped

• 2 cloves garlic, finely chopped

• 1/2 cup dry white wine

• 1/4 cup creme fraiche

• 3-4 tablespoons fresh tarragon, chopped

• 2 tablespoons Dijon mustard

Directions

In a medium size saucepan, melt 2 tablespoons butter over medium heat. Add the pasta; cook until golden, about 2 minutes. Stir in the rice; season. Stir in 2 1/4 cups stock, cover, lower the heat and simmer until tender, about 18 minutes. Fluff with a fork.

Meanwhile, in a small saucepan, bring an inch or two of water to a boil. Add the haricots verts and cook until crisp-tender, 2-3 minutes. Drain and let cool.

In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Season the chicken with salt and pepper; add to the pan and cook, turning once, until golden, about 12 minutes. Transfer to a platter and keep warm.

To the same skillet, add the remaining 1 tablespoon EVOO and the remaining 1 tablespoon butter. Cook over medium-high heat until foaming, then add the shallots and garlic; season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the remaining 3/4 cup stock and the creme fraiche, tarragon and mustard.

Stir in the green beans. Serve with the pilaf.