Recipe: Pecan Rice Chicken

PECAN RICE CHICKEN

1/4 cup butter
1 1/2 pounds boneless chicken, diced
1/2 pound mushrooms, sliced
1/4 cup finely diced onions
3 tablespoons all-purpose flour
1 1/2 cups chicken broth or stock
1/2 cup light cream
1/4 cup sherry
1/3 cup pecans
2 cups long-grain rice, cooked
Parsley sprigs

In a large kettle or Dutch oven heat the butter, add the chicken and brown. Remove the chicken and reserve.

Add the mushrooms and onions and saute until tender.

Sprinkle onions with flour and cook for 2 minutes over low heat.

Add the broth, cream and sherry, simmer for 3 minutes.

Return the chicken and continue to simmer for an additional 35 minutes.

Stir the pecans into the rice and spoon the rice around the edges of a serving platter. Ladle the chicken into the center and serve garnished with parsley.

Makes 4 servings
Source: Simply Delicious Cooking 2 by Ron Kalenuik