Chicken and zucchini pan with rice

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 m.-large zucchini
• 500 g mushrooms, fresh
• 4 cloves garlic
• 1 shot of white wine
• 1 large onion(s)
• 5 tbsp soy sauce
• 1 cup of cream
• 2 cups rice
• 1 tsp, heaped basil, dried
• 2 chili peppers, dried
• 1 tsp, heaped herbs of Provence
• Oil for frying
• salt and pepper
• 1 tsp sweet paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onions. Cut the chicken into strips. Heat the oil in a pan. Fry the onions until translucent. Add the chicken and fry. Then deglaze with white wine. Finely dice the garlic and chilies and add them to the pan. Season with basil, Provençal herbs, and paprika. Halve and slice the mushrooms. Dice the zucchini. Add both and cook over medium heat until the vegetables have slightly collapsed. Meanwhile, cook the rice according to the package instructions. Now add the soy sauce and cream to the pan. Simmer the sauce until the desired consistency is reached. Season with salt and pepper.