Hungry? This meal will be sure to satisfy. It is delicious and filling without any guilt.
3 cups white or brown rice (NOT instant or quick cooking)
4 Boneless Skinless Chicken Breasts (if thick butterfly to ensure quicker and even cooking)
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 TBL butter
1 large onion
2 red peppers
3/4 tsp marjoram
3/4 cup dry vermouth
3/4 cup low fat sour cream
In a pot mix 3 cups white rice with 3 cups water. Place over heat on medium covered until it begins to simmer, reduce to low and cook until done. Add additional water a little at a time if needed.
Meanwhile thinly slice both onions and red peppers. Set aside in a medium Off Your Rocker Pottery serving bowl.
Sprinkle both sides of chicken with salt and pepper. Heat high sided skillet over med-high heat and melt butter. Add chicken, cook chicken covered for 5 min each side or until browned.
Add onion, red pepper, marjoram, and vermouth to pan. Bring to a boil, reduce heat to a simmer and cook covered for 10 min.
Stir in sour cream and cook uncovered for 15 min or until chicken is done and sauce is slightly thickened.
Serve chicken, vegetables, and sauce over a bed of rice on an Off Your Rocker Pottery plate.
Off Your Rocker Pottery
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