Chicken with Savoy Cabbage and Feta

Total time: 30 minutes
    I love Savoy cabbage - especially the fact that it cooks so fast, perfect for stir-fries.... And skillet dinners!

 Instructions:

• 2 chicken breasts, boneless, skinless
• 1/3 savoy cabbage, about 2 cups, sliced
• 4oz (120gr) mushrooms
• 1 onion
• 2 cloves garlic
• 1 rib celery
• 2 tsp olive oil
• 2/3 cup (5oz, 150gr) chicken stock
• 1/3 cup (3oz, 90gr) sherry
• 4oz (120gr) feta
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp oregano
• 2 tsp maizena dissolved in 1 tbs water
• Rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Cook rice in chicken stock, covered, until done, about 15 minutes.
• Chop onion, celery. 
• Mince garlic.
• Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
• Trim and slice mushrooms. 
• Cut chicken into bite-size pieces.
• Crumble or cube feta.
• Heat oil in large skillet.  Add onions, celery, paprika, cumin and stir-fry 5 minutes. 
• Add chicken, mushrooms, garlic, and stir-fry 5 minutes longer. 
• Add cabbage, stock, sherry, oregano and stir well. 
• Reduce heat, cover and simmer for 15 minutes.
• To finish: 
• Uncover and increase heat. 
• Add cornstarch mixture and stir until thickened. 
• Add feta, stir briefly and remove from heat. 
• Spoon over rice to serve.