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CHICKEN A LA MARYLAND

Yield: Makes 6 servings.

 
Ingredients

• 12 choice chicken pieces
• Flour, salt and ground black pepper
• 1/4 cup butter or margarine
• 1 10¾-ounce can condensed golden mushroom soup
• 1  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 8-ounce can green peas, drained
• 2 tablespoons diced pimiento
 

Directions

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

Vegetable Rice: Combine rice, butter, peas and pimiento in saucepan. Heat; toss lightly, and serve. If you wish, substitute a package of frozen peas, cooked and drained, for canned peas.
 

Nutrition Facts
Calories 788   
Total Fat 37g 
Cholesterol 158mg 
Sodium 1124mg 
Total Carbohydrate 64g 
Dietary Fiber 2g 
Protein 44g
 

USA Rice Federation (www.usarice.com)