Tuscan Chicken and Rice

 

 

Today my family took a short trip to Italy with this delicious one pot meal and I am going to take you on my journey.

**Just as a side note you won’t see any chopping, dicing, or slicing because I do all my prep work for the week on Shopping Day. Doing all the prep work ahead of time save me valuable time each night.

My recipe calls for 1 ½ cups of cooked rice. For this you can use brown rice, minute rice, pre cooked rice, or regular rice. I used to cringe at the thought of cooking rice because mine never came out right. I would either burn it or it would be sticky but then I learned how to cook it with Diva-like ease and0 I am going to share it will you. When making rice always remember a 2:1 ratio 2 parts water, 1 part rice. You can use a measuring cup, coffee cup, or even a wine glass just be sure to use the ratio. I am using a measuring cup today.

I try to plan ahead so if I make rice I always make extra to use in other meals. Rice keeps really well in the fridge for a few days. After choosing the correct amount of water fill my pot and set the burner to high.

Once water comes to a boil, pour in your rice, leave the burner on high and allow rice and water to come to a boil again.

Cover the pot with a lid and turn the burner off. Don’t open the lid again for at least 25 minutes.

Don’t Peek or you will get sticky rice!

Now back to Italy.

Here are the Passengers

chicken breasts, olive oil, green onions, tomatoes, oregano, white grape juice, apple cider vinegar, rice (Not pictured).

For this recipe you can use Turkey or Chicken and either breasts or cutlets. I went the most economical way by using chicken breasts.

If you use chicken breasts you will need to flatten them out a bit, so they will cook evenly and more quickly. This technique can be done several ways, I’ll be explaining one using a mallet or rubber hammer.

This is my kiddos favorite part and mine too.

Grab a gallon sized zipper topped baggie and pop in 2 of your chicken breasts. Bleed out the air as you seal the bag. Next take the mallet and beat away in true Diva fashion. Pretend there is a spider underneath or think about the last telemarketer that called and take out your aggression . As you are flattening the meat be sure to pay attention to not let the mallet go completely through the chicken. Once you have the breast flattened fairly evenly remove from bag. Repeat with the remaining chicken. Viola` you have a cutlet.

Drizzle 2 tablespoons of Olive oil in a large skillet with a tight-fitting lid. My large skillet doesn’t have a lid so I used a large pot. Place the heat to medium high. Never go higher than that with olive oil it can’t take the heat.

Sauté the chicken until lightly browned. Don’t cook thoroughly.

Flip and repeat.

Remove from skillet and set aside, You’ll use it later.

Now add zucchini slices (I have previously sliced) to the skillet and cook until tender but not soggy.

Next stir in green onions, tomatoes and oregano.

Give the skillet a good mix. Doesn’t that look yummy!

While the veggies sit and get to know each other. In a half cup of white grape juice add a splash of apple cider vinegar.

Next, stir in cooked rice and juice/vinegar mixture.

Return Chicken cutlets to skillet

 

Reduce heat, cover and simmer for 10 to 15 minutes, or until chicken is cooked through

Ta da! Mama Mia! This a great meal fit for your family!

Click here for a Printable Recipe.

 

Ciao Bellas!