Chicken Amandine With Rice Ring
|Chicken broth||3 Cup (48 tbs)|
|Light cream||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Mushrooms||1 1⁄2 Pound, sliced|
|Flour||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Liquid red pepper seasoning||3⁄4 Teaspoon|
|Diced cooked chicken||6 Cup (96 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Combine chicken broth and cream; reserve.
Melt butter or margarine over low heat.
Add mushrooms and cook, stirring occasionally, 10 minutes.
Add flour; stir to a paste.
Add chicken broth mixture.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Stir in salt, red pepper seasoning, chicken; heat to serving temperature.
Turn into Rice Ring; sprinkle with almonds.