Nancy's Chicken and Rice
A family classic. It comes from "Meats" p. 263.
4 chicken breasts
1/2 cup butter (4 oz)
1 can of mushrooms, drained
1/4 cup onions
2 tbsp flour
1 3/4 c. water with 2 bouillon cubes, melted
1/2 c. milk or cream
dash of pepper
Lawry's
dab of cream sherry (optional)
Dry chicken breasts on both sides. Sprinkle lightly with Lawry's and salt. Melt butter in the pan. Brown both sides of the chicken. Remove and reserve.
Saute onion and mushrooms until brown. Add flour and pepper. Brown for a bit. Add bouillon and milk, gradually stirring to thicken the roux. Add parsley.
Place chicken back in pot and simmer until tender. Serve with rice.
4 chicken breasts
1/2 cup butter (4 oz)
1 can of mushrooms, drained
1/4 cup onions
2 tbsp flour
1 3/4 c. water with 2 bouillon cubes, melted
1/2 c. milk or cream
dash of pepper
Lawry's
dab of cream sherry (optional)
Dry chicken breasts on both sides. Sprinkle lightly with Lawry's and salt. Melt butter in the pan. Brown both sides of the chicken. Remove and reserve.
Saute onion and mushrooms until brown. Add flour and pepper. Brown for a bit. Add bouillon and milk, gradually stirring to thicken the roux. Add parsley.
Place chicken back in pot and simmer until tender. Serve with rice.
