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Moms View Message Board: Cooking and Recipe Discussion: Poultry : Sherried Chicken Breasts With Savory Rice
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. 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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