Terragon Chicken

3 T butter
1/3 c broken thin spaghetti
1 c white rice
2-3/4 c chicken stock
1 c green beans, frozen (I used canned)
4 pieces boneless/skinless chicken breast
1 T olive oil
8 small mushrooms, sliced
1 T flour
1/3 c sour cream
3 T chopped fresh terragon
1 T Dijon mustard

In a medium saucepan with a tight-fitting lid melt 1 T butter over medium heat. Add spaghetti and cook until browned, 2 to 3 minutes. Add the rice, then stir in 1-3/4 c chicken stock and bring to a boil. Lower the heat, cover the pot, and cook for 18 minutes.

Stir in the green beans. Cover and cook for 5 minutes. Rove from the heat and let stand for a couple of minutes then fluff with a fork and season with salt and pepper.

Meanwhile, season the chicken with salt and papper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 12 minutes. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 T butter to the skillet and lower the heat to medium. Stir in the mushrooms and cook until tender, about 5 minutes. Season with salt and pepper, sprinkle in the four, and cook, stirring, about 1 minute. Whisk in the remaining 1 cup chicken stock, the sour cream, terragon, mustard, and any chicken juices.

Slice the chicken and serve alongside or on top of the rice. Spoon the sauce on top.