Chicken primavera

I’m in love with spring.. the flowers, the colors not to mention the sunny skies.

I’m tempted to stop the car and take out my camera whenever I see an almond tree in bloom.

I chuckle like a child when a butterfly dances around me, and when the breeze tickles my face I feel like closing my eyes and dreaming I’m flying away with it high above meadows and green hills.

What better way to celebrate the start than chicken Primavera.

Primavera means spring in italian and it fits the dish perfectly the pictures should tell you why.

The recipe is versatile, you can use whatever vegetables you have on hand. The marjoram adds a wonderful depth of flavor but you can use fresh or dried basil instead. I serve it with rice but it works beautifully with fettuccine.

The recipe comes from delicious bite by a wonderful lady called Muna.

2 chicken  breasts minus the bones

2-3 table spoons vinegar

1 tablespoon butter

olive oil

one onion cut into strips

1 clove of garlic

1 red pepper

1 green pepper

2 zucchini cut into strips (remove the seed area because it gets soggy)

half a cup peas

half a cup carrots cut into cubes

half a cup mushroom

1 tablespoon marjoram (You can use basil)

1/2 to 2/3  cup cooking cream

1 cup chicken stock

1/4 teaspoon all spice

1/2 teaspoon paprika

Dash of nutmeg

Cut the chicken into strips, add the vinegar, toss, set aside

Add the olive oil to a pan, saute the onions and minced garlic.

Add the vegetables starting with the ones that require the most time cooking.

Cook on medium heat for 10 minutes

 Drain the veges, set aside.

To the same pan add the butter, once it melts add the chicken, cook on high heat while stirring till golden brown

Add the chicken stock,spices and marjoram cover and cook for 10 minutes

Add the vegetables back and cook for 5 more minutes

Serve with rice and sprinkle with marjoram

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