Chicken à la Maryland

Description

 * Makes 6 servings

Ingredients

 * 12 choice chicken pieces
 * flour, salt and ground black pepper
 * ¼ cup butter or margarine
 * 1 x 10¾-ounce can condensed golden mushroom soup
 * 1 x 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 x 8-ounce can green peas, drained
 * 2 tablespoons diced pimento

Directions

 * 1) Dredge chicken pieces in seasoned flour.
 * 2) Heat butter in large skillet over medium-high heat.
 * 3) Add chicken and brown on all sides.
 * 4) Blend soup, mushrooms and chives; pour over chicken.
 * 5) Heat to boiling, cover and simmer about 30 minutes or until chicken is tender.
 * 6) Carefully blend in brandy and sour cream; heat but do not boil.
 * 7) Serve over beds of vegetable rice.

Vegetable rice

 * 1) Combine rice, butter, peas and pimento in saucepan.
 * 2) Heat; toss lightly, and serve.
 * 3) If you wish, substitute a package of frozen peas, cooked and drained, for canned peas.