Zucchini and chicken pan

Ingredients for 4 servings:

• 400 g chicken
• 1 large zucchini
• 2 large onions
• 2 bags of rice (basmati-wild rice mix), boil-in-the-bag
• 500 g cream
• ¼ liter vegetable broth
• curry
• lemon juice
• salt and pepper
• some fat for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice according to the package instructions. Dice the chicken and slice the zucchini into strips. Peel and quarter the onions. Brown the meat in a little fat and remove from the pan. Then fry the zucchini and onions together. Both should be lightly browned. Remove the vegetables from the pan. Boil the pan juices with the stock, stir in the cream. Season to taste and reduce slightly. Add the meat, vegetables, and rice to the sauce, mix, and heat through.