Description Edit

  • Makes 6 servings

Ingredients Edit

Vegetable rice Edit

Directions Edit

  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 Edit

  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.
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