Greek Chicken & Rice
2 lb. boneless & skinless chicken breasts cut into palm size sections
Coat with and marinate 1 cup dry white wine, a little sea salt, quality olive oil, fresh cracked pepper, and Greek Spice for about 2 hours
In a medium, heavy sauce pan combine:
1 can low-fat Cream of chicken soup
1 cup low-fat sour cream
1 can chicken broth
1 cup dry white wine
2-3 tablespoons crushed garlic
1 sliced red pepper
1 small can pitted black olives drained
4-5 stalks green onions chopped
1 teaspoon Cumin
1 teaspoon Greek seasoning
1 teaspoon fresh lemon juice
Fresh cracked pepper to taste
Sea salt to taste
2 tablespoon butter or margarine
Just mix all this together and let simmer on low for an hour or so to thicken.
You can bake the chicken or grill it. I grilled it.
In a large, heavy fryer or deep pan boil 4 cups water with butter or margarine
and add then 4 cups instant white rice. (Brown could be used too I suppose) Remove from heat and let set 5-6 minutes.
Lay the chicken over the bed of rice in pan and then cover with about 1/2 of the sauce. Top with fresh parsley if you want to look fancy :-) I prefer more sauce so the extra sauce can be used as desired. Makes about 8 large servings.
Along with this main dish I served:
Fresh green beans steamed and then topped with a little melted butter and drizzled with Greek Salad dressing. It gave the fresh beans a lovely sweet flavor. ( I plan to try fresh steamed asparagus next time.)
Red potatoes baked in olive oil and Herbs of Provence spices. (my T made these and they were awesome)
Fresh (bakery) sour dough bread with olive oil & spice for dipping.
The meal was great if I did make it myself.