Boil rice according to the instructions on the package.
2
Mince the garlic and cut the onion. Transfer to a frying pan together with sun-dried tomatoes and a bit of the oil from the jar, and fry until the onion turns soft.
3
Cut the chicken fillet into preferred size, and fry in the frying pan together with the onion until the chicken has a golden crust.
4
Add the tarragon, paprika and dijon mustard and let it cook for a minute before adding the whipped cream and whole kalamata olives. Let it simmer for at least 10 minutes.
5
Cut cucumber and mix it in a bowl with lamb's lettuce to make an easy and tasty side salad.
6
Add salt and pepper to taste and serve the chicken stew with the rice and the salad.
