Chicken Provencale on Sticky Rice

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.

• Ready In: 40 mins
• Serves: 6

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.