Chicken Stew with Cucumber-Mustard-Sauce

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Halve the cucumber lengthwise and remove the seeds. Dice the cucumber into approx. ½ in cubes. Thinly slice the onion and put into two seperate bowls.

• ½ Cucumber (~ 7.8 oz)
• ½ Onion, yellow (~ 1.4 oz)

Cut the chicken breast into approx. ¾ in cubes.

• 7.1 oz Chicken breast

Heat the olive oil in a non-stick frying pan over medium heat. Fry the chicken until golden brown and cooked. Season with salt and pepper and set aside.

• 1 tsp Olive oil
• Salt
• Black pepper

Add the onions and fry until translucent. Add the cucumbers and fry for approx. 2 minutes.

Deglaze with white wine and reduce for approx. 1-2 minutes.

• 3 ⁠½ Tbsp White wine

Add the broth and cream cheese. Bring to a boil and let simmer for approx. 4 minutes.

• 1⁄3 cup Vegetable broth
• ¼ cup Cream cheese

Add the parsley and mustard. Stir until well combined. Season with salt and pepper and let simmer for approx. 1-2 minutes.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 1 Tbsp Dijon mustard
• Salt
• Black pepper

Turn off the heat, add the chicken to the pan and warm with the residual heat. Serve the rice.

Enjoy your meal!