Sherry Chicken & Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 5.8 g
  • Cholesterol: 40.1 mg
  • Sodium: 223.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Sherry Chicken & Rice calories by ingredient
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Introduction

This is a meal my Mom has made for years. It's creamy and comforting. This recipe feeds a family of 6 with some left overs, so I guess it makes about 10 servings. It's a great winter meal and by using brown rice, it's slightly healthier for you. My vegitarian fiance eats this up and goes back for seconds.

This is also a good way to use up that sunday chicken dinner.
This is a meal my Mom has made for years. It's creamy and comforting. This recipe feeds a family of 6 with some left overs, so I guess it makes about 10 servings. It's a great winter meal and by using brown rice, it's slightly healthier for you. My vegitarian fiance eats this up and goes back for seconds.

This is also a good way to use up that sunday chicken dinner.

Number of Servings: 10

Ingredients

    Brown Rice, medium grain, 1.5 cup
    Sherry, dry, 2-3 teaspoons
    Chicken Broth, 1 can (10.75 oz)
    Flour, white, 3 tbsp
    Pepper, black, 1 tbsp
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Butter, unsalted, 4 tbsp

Directions

Rice:
Pour medium or short grain brown rice (not instant) into a glass or ceramic baking dish. Add 2 and a half cups of hot water and 1 tbsp. of butter. (Disperse butter throughout the dish or melt in the hot water before pouring on the rice.) Cover with aluminium foil and bake at 375 degrees F for one hour. Remove from oven and fluff with a fork.

During the last 20 minutes, begin making the sauce.

Sauce:
Cut chicken breasts into medium size chunks (small to make less meat go further) and brown in a skillet. Remove from the skillet and begin the rue.

Melt 3 tbsp of butter in your large skillet and whisk in 3 tbsp of white all purpose flour. Cook until a light brown color whisking often. Add chicken broth or stock and a splash of the dry sherry wine. (The amount of wine really depends on your taste. I add 2-3 teaspoons.) Add freshly ground black pepper and chicken. Stir until hot and bubbly. If the sauce looks too thick, add water or more chicken broth or stock.

The consistency should be no thinner than 2 % milk but no thicker than whole milk.

Serve hot over rice and enjoy.

This recipe makes about 10 one cup servings.




Number of Servings: 10

Recipe submitted by SparkPeople user BELLAMAGGIE.

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