Chicken-Rice Twosome

• 1 chicken breast, halved
• 1/4 c. flour
• 1/2 tsp. onion powder
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 2 tsp. margarine
• 1 1/3 c. hot water
• 2 chicken bouillon cubes
• 2 Tbsp. sherry (optional)
• 1/2 c. uncooked long-grain rice
• 1 (2 1/2 oz.) jar sliced mushrooms, drained
• 2 small ribs celery, chopped
• 2 green onions, chopped

1. Coat chicken with flour, onion powder, paprika and pepper.
2. In skillet, brown chicken in hot margarine.
3. In a small saucepan, heat water and bouillon cubes until dissolved.
4. Stir in sherry.
5. In bottom of a 1 1/2-quart casserole, combine water mixture, rice, mushrooms, celery and onion.
6. Place chicken on top.
7. Cover and bake at 375u0b0 for 50 to 60 minutes or until all liquid is absorbed and chicken is tender.
8. Makes 2 servings.

chicken, flour, onion powder, paprika, pepper, margarine, water, chicken bouillon cubes, sherry, longgrain rice, mushrooms, celery, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=684596 (may not work)