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Sherried Chicken Breasts With Savory Rice

Moms View Message Board: Cooking and Recipe Discussion: Poultry : Sherried Chicken Breasts With Savory Rice
By Bea on Tuesday, May 6, 2003 - 10:24 pm:

SHERRIED CHICKEN BREASTS

1 ½ lb. skinned, deboned chicken breasts
1 can cream of mushroom soup
1 c. cream sherry
3 T. butter or margarine
½ c. no-fat sour cream
1 small can mushroom pieces, drained or
8 large fresh mushrooms sliced
2 T. sugar
5 T. corn starch
1 c. water
salt and pepper to taste


Cut chicken into bite sized pieces.
In a large frying pan, brown chicken in butter or margarine.
Remove chicken with a slotted spoon: Save.
Add wine to pan: Stir over low heat to loosen drippings.
Add ½ cup of water, sour cream, soup and sugar: Stir until smooth.
Mix corn starch with remaining water: Stir until smooth.
Add mixture to pan and stir until thickened.
Add chicken, mushrooms and salt and pepper. Cover and simmer ½ hour on low heat.
Serve over rice below.

SAVORY RICE

½ c. chopped celery
½ c. chopped onion
1 T. parsley
1 T. basil 2 T. butter or margarine
1 chicken bouillon cube
1 c. long grain and wild rice
1 ¾ c. water


In the bottom of a medium sauce pan, saute' celery and onion in butter or margarine.
Add water.
Heat until boiling.
Add bouillon cube.
Stir until dissolved.
Add parsley, basil and rice.
Stir once and cover.
Simmer on low heat for 35 minutes or until all liquid has been absorbed.


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