Chicken à la Maryland

Description

• Makes 6 servings

Ingredients

• 12 choice chicken pieces
• flour, salt and ground black pepper
• ¼ cup butter or margarine
• 1 x 10¾-ounce can condensed golden mushroom soup
• 1 x 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 x 8-ounce can green peas, drained
• 2 tablespoons diced pimento

Procedures

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

Vegetable rice

1. Combine rice, butter, peas and pimento in saucepan.
2. Heat; toss lightly, and serve.
3. If you wish, substitute a package of frozen peas, cooked and drained, for canned peas.