Chicken And Rice

• 1 chicken cutlet (per person)
• 3 Tbsp. butter or margarine (for each 3 cutlets)
• 1 pt. medium cream
• 4 oz. sweet vermouth
• salt and pepper
• 2 c. Uncle Ben's long grain rice
• 3 c. water
• 6 chicken bouillon cubes
• 1 bay leaf
• 3 Tbsp. butter
• 2 Tbsp. minced onion

1. Pound cutlets between sheets of plastic wrap to tenderize; put cutlets into skillet containing melted butter, salt and pepper and turn before cutlet browns.
2. Cover skillet tightly; cook on low heat for 15 minutes.
3. While chicken is cooking, prepare rice. Melt 3 tablespoons butter; simmer with 2 tablespoons minced onion. Ross rice into butter/onion mixture to coat rice.
4. Boil 3 cups water and bouillon; pour over rice.
5. Add bay leaf and cover. Bring to boil again and immediately place, covered, into 350u0b0 oven for 17 minutes.
6. Remove cooked cutlets to a warm plate.
7. Save drippings from chicken and boil away any excess liquid in frying pan, reducing liquid to chicken drippings without scorching.
8. Add sweet vermouth; stir for 30 seconds.
9. Add cream and stir constantly until it boils; shut off immediately.
10. Place cooked rice on platter; arrange chicken on top and pour same amount of cream sauce over chicken/rice.
11. Serve with cranberry sauce.

chicken, butter, medium cream, sweet vermouth, salt, uncle ben, water, chicken, bay leaf, butter, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581984 (may not work)