Classy Chicken

Original recipe, here.

I have a plethora of zucchini and don't cook with meat nearly enough, so I wanted to find a recipe that used both. Plus, it has sour cream and I LOVE sour cream! This was SO tasty! I can't wait to eat the leftovers!

Prep Time: 10 min
Cook Time: 25 min
Ready In: 35 min

Ingredients:

• 1 cup rice
  
• 1 cup all-purpose flour
• 4 boneless, skinless chicken breast halves
• salt and pepper to taste
• 2 tablespoons butter or margarine
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 zucchini cut in half lengthwise, then sliced diagonally
• 3 tomatoes, chopped
• 1/2 green bell pepper, chopped
• 1 carrot, chopped
  
• 2 cloves garlic
• 1 1/2 teaspoons dill weed
• 1/3 cup sour cream

Directions:

1. Cook rice according to package directions.
   
2. Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
3. Pour the chicken broth into the skillet and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini, tomatoes, green pepper, and carrot, then season with garlic and dill weed. Cover, and cook until the chicken is cooked through, about 5 to 10 minutes.
4. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more broth first. Season with salt to taste, and serve chicken with sauce poured over it.

Serves: 4

I thoroughly LOVE cooking with FRESH ingredients!