I found parts of this recipe while looking through my Grandma’s cookbooks after she passed away. This recipe is very special to me since it could easily be found in my Grandma’s kitchen. All the produce (except the mushrooms) in this recipe were harvested from my garden at home & the chicken was raised & dressed by my family & I. These are all traditions that I’ve learned from my Mom that she learned from her Mom. While chicken & rice is a very comforting food it is also very nostalgic knowing this is a sauce that came from my Great-Grandmother. In my family, everyone is needed in the field at harvest time; I also have a full-time off the farm job, so it is imperative that meals be quick & convenient. Its very important that my family eats a good wholesome meal while working long hard hours. This recipe is a highly demanded one, even by my pork & beef loving husband!
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526 per serving
- 2 Large chicken breasts (home raised), **If using store bought chicken add 1 chicken bouillon cube to the water
- 1 cup brown rice
- 2 cup water
- 16 ounces pkg of mushrooms
- 2 onions, (fresh from the garden)
- 1 medium zucchini, (fresh from the garden)
- 3 teaspoons garlic
- 1/8 teaspoons turmeric
- 1/2 teaspoons white sugar
- 1 teaspoons salt
- 5 tablespoons butter
- 3 large tomatoes (approx 3 cups cut up) - fresh from the garden, Sauce
- 1/2 cup whole cream, Sauce
On the bottom of an 11"x 13" casserole pan spread 3 Tablespoons of butter. Place the fresh chicken breast on top of the butter. Add 2 cups water and the rice to the pan.
Chop the mushrooms and the onions. Lightly saute the onions and mushrooms in 1 Tablespoon of butter. Once finished add the onions and mushrooms to the pan, around the chicken.
Cut the summer squash and zucchini in 1/2 cm slices and arrange the slices around the edge of the chicken. Place the remaining butter on top of the chicken breast. Cover the pan with tinfoil and place in an oven heated to 325 F. Cook for 1 hour and 15 minutes.
Step 1: Sauce
Blanch and peel the three large tomatoes. Cut the tomatoes in one-inch pieces. Place the cut-up tomatoes and the cream in a blender and blend on liquefy setting for 1 minute. Place the sauce in a saucepan and heat until boiling, stirring every few minutes .
Step 2: Sauce
Once the chicken dish is finished pour 1/2 cup of the broth from the casserole dish into the sauce and whisk the sauce.
Cut up the meat and serve the meat and vegetables. Pour the sauce over the mixture just prior to serving.