Chicken And Wild Rice

• 3 to 4 large skinned chicken breasts
• 1/2 c. water
• 1/2 c. dry sherry
• 1 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 medium onion, sliced
• 1/2 lb. fresh mushrooms
• 1/8 c. margarine
• 1 (16 oz.) pkg. long grain wild rice
• 1/2 c. sour cream
• 1/2 can condensed cream of mushroom soup

1. Place chicken in deep kettle.
2. Add water, sherry, salt and curry powder and onion.
3. Bring to a boil, cover tightly and reduce heat.
4. Simmer 1 hour.
5. Remove from heat.
6. Strain broth. Refrigerate chicken and broth.
7. When chicken is cool, remove meat from bone.
8. Cut into bite-size pieces.
9. Clean and saute mushrooms until golden brown.
10. Measure chicken broth.
11. Use broth as liquid for cooking rice.

chicken breasts, water, sherry, salt, curry powder, onion, fresh mushrooms, margarine, long grain wild rice, sour cream, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297621 (may not work)