Pecan Rice Chicken
|Diced boneless chicken||675 Gram|
|Sliced mushrooms||225 Gram|
|Finely diced onion||60 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken broth||375 Milliliter|
|Light cream||125 Milliliter|
|Cooked long grain rice||500 Milliliter|
In a large kettle or Dutch oven heat the butter, add the chicken and brown.
Remove the chicken and reserve.
Add the mushrooms and onions and saute until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the broth, cream and sherry, simmer for 3 minutes.
Return the chicken and continue to simmer for an additional 35 minutes.
Stir the pecans into the rice and spoon the rice around the edges of a serving platter.
Ladle the chicken into the centre and serve garnished with parsley.