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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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4 lg. whole chicken breasts
3/4 cup all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1/2 cup butter or margarine
1 lb. fresh mushrooms, sliced
2 tbsp. onion, grated
1 pint light cream
1/4 cup dry sherry (optional)
1-1/2 cups brown or white rice, uncooked
3 cups buttered peas, cooked
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Directions:
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Remove center bone from chicken breasts and cut breasts in half. Combine and mix flour, salt, pepper and poultry seasoning. Dip chicken pieces into mixture, coating well; shake off excess. Preheat frypan to 340°F. Add 2/3 of the butter. When melted, add chicken and brown well, turning to brown both sides. Cover; open vent. Set dial at end of simmer and cook about 30 minutes or until chicken is tender. Turn pieces after 15 minutes.
Meanwhile, cook rice. When done, pack into well buttered (use 1 tbsp. of the butter) 8-1/2 inch ring mold, smoothing top with a spatula. Cover with foil and keep warm in a slow oven. When chicken is tender, remove chicken to a pie pan. Cover with foil and keep warm in a slow oven. Add mushrooms, onion and remaining butter to frypan. Turn dial to 300°F. Sauté, stirring gently only until barely done. Turn dial to simmer; add light cream while stirring. Simmer and continue to stir for a few minutes. Stir in sherry very slowly (if omitted, use 1/4 cup additional cream). Turn dial to upper warm range. Arrange chicken in frypan and spoon sauce over it. Keep covered with vent open until ready to serve, then remove cover while serving. Run a spatula around rice and unmold on a large warm plate. Sprinkle with paprika. Place peas in center. Spoon mushroom sauce over rice servings.
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Source: Sunbeam Electric Frypan Recipe Booklet.
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