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Yield: Makes 6 servings.


    • 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


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 (


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