Cut the fillets into strips and dredge them in flour. In a skillet, heat some oil and brown the chicken well, deglaze with white wine and let it fade. Add the vegetable sauce and let it thicken for 15 to 20 minutes. Meanwhile, cook the rice and drain it. Grease single-serving molds with a drizzle of oil and fill with the rice, pressing it down with the back of a spoon. Unmold the rice in the center of the dishes and accompany with the chicken gravy, season with a drizzle of oil and fresh chopped parsley.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”