3 tablespoons butter, divided |
1 1/2 cups rice |
3 cups chicken stock |
4 ounces camembert cheese, cut into small pieces |
4 tablespoons extra-virgin olive oil, divided |
4 pieces boneless, skinless chicken breast |
salt and freshly ground pepper |
1/2 cup all-purpose flour |
2 large shallots, thinly sliced |
1/4 cup calvados or applejack brandy |
6 large white mushrooms, thinly sliced |
1/4 cup dry white wine |
1/2 cup heavy cream |
2 tablespoons chopped fresh tarragon leaves |
3 endive |
2 golden delicious apples |
2 tablespoons white wine vinegar |
1 teaspoon sugar |
3 tablespoons chopped chives |