Garlic Chicken with Rice


3 boneless skinless chicken breasts, each cut in 3 strips

½ c Sparrow Lane Quatro Pepe Garlic Vinegar

¼ c Sparrow Lane Basil Garlic Extra Virgin Olive Oil

8 oz low fat cream cheese, softened

3 ½ c chicken broth

½ c half & half

1 medium fennel, diced (approx. 1 c)

1 leek, sliced (approx.½ c)

1 c Riso heirloom rice

1 T Sparrow Lane Sherry Vinegar

Optional: 1 c Marsala Wine


Marinate chicken in Sparrow Lane Basil Garlic Oil & Quatro Pepe Vinegar 30 minutes up to 1 hour. Set aside.

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