Brandied Tarragon Cream Chicken Chicken a la Vallee dAuge Camembert Rice with Warm Endive and Apples

Ingredients

• 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

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