Chicken Provencale on Sticky Rice
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Melt 2 tablespoons of butter.
- Fry chicken - just till chicken whitens.
- Remove chicken.
- Add the extra tablespoon of butter.
- Fry zucchini for a couple minutes on each side (till barely transparent).
- Return the chicken to frying pan along with the rest of the ingredients.
- Cook for an additional 10 - 20 minutes till chicken is cooked.
- Serve over rice.
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RECIPE SUBMITTED BY
I come from a Irish French background and absolutley love cooking. I am not a baker (I don't eat much dessert) but I love to make fresh bread in the winter. I hate it when people don't season food at all or douse it in a sauce - like marinating in a store bought BBQ sauce. The only vegetable I won't eat is peas. I got sick when I was a kid twice on them. Once on my grandmothers farm when we were on the back of the wagon of fresh peas I ate too many and got (I thought deathly) sick and another time when my mother made pea soup. Mom was a great cook, made everything from scratch, but this time she left a steel wool scrubber in the bottom of her soup pot and when my sister saw it we started to laugh. There were 8 of us (all under 11) and she made us eat the soup - saying it won't kill you just take it out. I got sick to my stomach and never ate peas again.