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