QUICK CHICKEN AND RICE SKILLET
1 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
4 choice chicken pieces (about 14 ounces)
2 tablespoons butter or margarine
1 (2 ounce) can sliced mushrooms, drained
1/3 cup chicken broth (canned or made with bouillon cube)
1/3 cup sour cream
Dash thyme
1 tablespoon dehydrated onions
1 cup hot cooked rice
Combine flour, salt, pepper, and paprika. Coat chicken pieces with flour mixture. Brown chicken in butter. Drain off excess fat. Add mushrooms.
Blend broth, sour cream, thyme, and onions. Pour over chicken. Bring to a boil. Cover, reduce the heat, and simmer 30 minutes or until chicken is tender.
Serve chicken and sauce over beds of fluffy rice.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
1 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
4 choice chicken pieces (about 14 ounces)
2 tablespoons butter or margarine
1 (2 ounce) can sliced mushrooms, drained
1/3 cup chicken broth (canned or made with bouillon cube)
1/3 cup sour cream
Dash thyme
1 tablespoon dehydrated onions
1 cup hot cooked rice
Combine flour, salt, pepper, and paprika. Coat chicken pieces with flour mixture. Brown chicken in butter. Drain off excess fat. Add mushrooms.
Blend broth, sour cream, thyme, and onions. Pour over chicken. Bring to a boil. Cover, reduce the heat, and simmer 30 minutes or until chicken is tender.
Serve chicken and sauce over beds of fluffy rice.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
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