| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Italian |
Poultry, Rice, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Converted rice |
| 1 |
cn |
Condensed cream of chicken soup (10 3/4 oz) |
| 1/3 |
c |
Dry sherry |
| 2/3 |
c |
Water |
| 1 |
|
Pkge frozen Italian-style vegetables (16 oz) |
| 4 |
|
Skinless, boneless chicken breast halves |
| 8 |
|
Drops Worcestershire sauce |
|
|
Paprika |
INSTRUCTIONS
In a large skillet, combine the rice, soup, sherry, water, and frozen
vegetables; mix well. Heat to boiling, stirring. Remove from the
heat.
Arrange the chicken breasts on top of the rice mixture. Sprinkle each
chicken with a couple drops of Worcestershire sauce. Spread with the
back of a spoon. Sprinkle with paprika. Heat to boiling, reduce
heat to medium, cover, and simmer for 15 minutes. Remove cover and
stir the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until
the rice is tender.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
Posted to MM-Recipes Digest V3 #237
Date: Sat, 31 Aug 1996 09:11:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”