Chicken à la Maryland

Description
Makes 6 servings.

Ingredients

 * 12 choice chicken pieces
 * Flour, salt and ground black pepper
 * 1/4 cup butter or margarine
 * 1 10-3/4-ounce can condensed golden mushroom soup
 * 1 4-ounce can sliced mushrooms, drained
 * 2 tablespoons chopped chives
 * 3 tablespoons brandy
 * 1 cup sour cream
 * Vegetable Rice
 * 3 cups cooked rice
 * 2 tablespoons butter or margarine, melted
 * 1 8-ounce can green peas, drained
 * 2 tablespoons diced pimiento

Directions
Dredge chicken pieces in seasoned flour. Heat butter in large skillet over medium-high heat. Add chicken and brown on all sides.

Blend soup, mushrooms and chives; pour over chicken. Heat to boiling, cover and simmer about 30 minutes or until chicken is tender. Carefully blend in brandy and sour cream; heat but do not boil. Serve over beds of Vegetable Rice.

Vegetable Rice: Combine rice, butter, peas and pimiento in saucepan. Heat; toss lightly, and serve. If you wish, substitute a package of frozen peas, cooked and drained, for canned peas