Chicken Italia

  • 1 pound chicken breast, cut up
  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 1 small zucchini, cut into strips
  • 1 clove garlic, finely minced
  • 1 1/2 cups chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon basil leaves
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 1 1/2 cups minute rice, dry
  • 2 tablespoons parsley, chopped
  • 8 cherry tomatoes, halved

 

1. Saute chicken and onion in butter until well browned.

2. Add zucchini and garlic, cook 1 min.

3. Add broth, lemon juice, basil and seasonings. Bring to a boil and then stir in the rice.

4. Add tomatoes. Cover and remove from heat.

5. Let stand 5 min. Fluff with fork, garnish with parsley