Chicken Provencale on Sticky Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sweet, creamy and yummy. My husband loves this dish. But I only serve it a couple times a year because it's not figure friendly and must have loads of calories. I found it years ago in an old cookbook (More from the Ethnic Kitchen) and have adapted it a little. Ingredients:
4 boneless skinless chicken breasts (cut in large bite sized pieces) |
3 -4 zucchini (cut thinly) |
1 tablespoon salt (i use sea salt) |
1 teaspoon pepper |
1 1/2 tablespoons marjoram |
3 tablespoons butter or 3 tablespoons margarine |
1/2 pint whipping cream |
stiky rice (or any rice you like) |
Directions:
1. Melt 2 tablespoons of butter.
2. Fry chicken - just till chicken whitens.
3. Remove chicken.
4. Add the extra tablespoon of butter.
5. Fry zucchini for a couple minutes on each side (till barely transparent).
6. Return the chicken to frying pan along with the rest of the ingredients.
7. Cook for an additional 10 - 20 minutes till chicken is cooked.
8. Serve over rice.
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