3 boneless skinless chicken breasts, each cut in 3 strips
1/2 cup Sparrow Lane Quatro Pepe Garlic Vinegar
1/4 cup Sparrow Lane Basil Garlic Extra Virgin Olive Oil
8 oz low fat cream cheese, softened
3 & 1/2 cup chicken broth
1/2 cup half & half
1 medium fennel, diced (approx. 1 cup)
1 leek, sliced (approx. 1/2 cup)
1 cup riso heirloom rice
1 T Sparrow Lane Sherry Vinegar
optional: 1 cup marsala wine
1. Marinate chicken in Sparrow Lane Basil Garlic Oil & Quatro Pepe Vinegar 30 minutes up to 1 hour. Set aside.
2. Mix chicken broth with cream cheese, half & half and Sparrow Lane Sherry Vinegar, add fennel and leek. Brown chicken breast in sauté pan, lay in slow cooker, rice & broth mix. Cover and cook on high for 3 – 4 hours.
Serves 4 – 6