Andri's Chicken

• 1 lb boneless skinless chicken breast, cut up in chunks
• 3 tablespoons butter
• 1 (12 ounce) can mushrooms (save liquid and add 1 t chicken granules to mushroom liquid)
• 12 teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon parsley flakes
• 2 tablespoons beau monde seasoning (to taste)
• 12 cup cooking sherry

1. Brown chicken in butter.
2. Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning.
3. Season to your liking using more or less of the spices listed.
4. Add mushrooms, mushroom liquid and 1/2 cup cooking sherry.
5. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice.
6. I may also add some extra mushrooms, too, because my family loves mushrooms.
7. Bring to a boil.
8. Cover and cook on medium-low heat for 20 minutes.
9. Serve over rice.

chicken breast, butter, mushrooms, pepper, garlic, parsley flakes, cooking sherry

Taken from www.food.com/recipe/andris-chicken-184001 (may not work)