Chicken Sherry With Rice |
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Posted by jerseyjan April 30, 2001
2 frying chickens, cut up
3/4 cup dry sherry
1 to 2 small cans mushrooms
Brown chicken parts in oil. Take off fat. Add sherry, cover, and simmer. Loosen and stir in brown bits. Cook approximately 30 minutes until done.
Take out chicken. Add mushrooms, some water, and boil down till somewhat thickened. Serve over rice.