Chicken and Rice

The kids all love this recipe from their grandma!

• 4 chicken breasts
• 1/2 cup butter (this is a must)
• 1 can of mushrooms, drained
• 1/4 cup onions
• parsley – a couple of tablespoons in your hand
• 2 Tbsp. flour
• dash of pepper
• 1 3/4 cups water with 2 bouillon cubes melted
• 1/2 cup milk or cream
• small amount of cream sherry (optional)

Melt butter in pan.  After cleaning chicken, put chicken on paper towels and dry on both sides. Sprinkle lightly with Lawry’s and salt. Brown both sides of the chicken and place in lid of the pot for a moment. Sauté onion and mushrooms until brown. Add parsley, flour and pepper. Brown for a bit. Add bouillon and milk gradually stirring to thicken broth. Place chicken back in pot and simmer until tender.

This is good on rice with sautéed slivered almonds, although with family I never used almonds.

- Nancy