Dinner

Sherry Chicken and Rice is for Dinner.

Sherry Chicken and Rice takes 10 minutes to prepare.

Sherry Chicken and Rice takes 60 minutes to cook.

Sherry Chicken and Rice makes 10 servings.

The ingredients for Sherry Chicken and Rice are:

Brown Rice, medium grain, 1.5 cup
Sherry, dry, 2-3 teaspoons
Chicken Broth, 1 can (10.75 oz)
Flour, white, 3 tbsp
Pepper, black, 1 tbsp
Chicken Breast, no skin, 2 breast, bone and skin removed
Butter, unsalted, 4 tbsp

Here is how you make Sherry Chicken and Rice:

Rice:Pour medium or short grain brown rice (not instant) into a glass or ceramic baking dish. Add 2 and a half cups of hot water and 1 tbsp. of butter. (Disperse butter throughout the dish or melt in the hot water before pouring on the rice.) Cover with aluminium foil and bake at 375 degrees F for one hour. Remove from oven and fluff with a fork. During the last 20 minutes, begin making the sauce. Sauce:Cut chicken breasts into medium size chunks (small to make less meat go further) and brown in a skillet. Remove from the skillet and begin the rue. Melt 3 tbsp of butter in your large skillet and whisk in 3 tbsp of white all purpose flour. Cook until a light brown color whisking often. Add chicken broth or stock and a splash of the dry sherry wine. (The amount of wine really depends on your taste. I add 2-3 teaspoons.) Add freshly ground black pepper and chicken. Stir until hot and bubbly. If the sauce looks too thick, add water or more chicken broth or stock. The consistency should be no thinner than 2 % milk but no thicker than whole milk. Serve hot over rice and enjoy. This recipe makes about 10 one cup servings.Number of Servings: 10Recipe submitted by SparkPeople user BELLAMAGGIE.

The nutritional information for Sherry Chicken and Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 169.4

• Total Fat: 5.8 g
• Cholesterol: 40.1 mg
• Sodium: 223.3 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 0.9 g
• Protein: 13.9 g