Ingredients
3 whole chicken breasts, cut in half
1 (3 oz.) can sliced mushrooms
salt and pepper
paprika
1/2 c. slivered almonds
1/2 c. margarine or butter
1/2 c. chopped onions
juice of 1 lemon
1/4 c. cooking sherry
1 c. raw rice, cooked
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pure almond — frangipane, amaretti, cherry pie enhancement
Non-stick rice paddle — fluff and serve rice without sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pure almond — frangipane, amaretti, cherry pie enhancement
Non-stick rice paddle — fluff and serve rice without sticking
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Preheat oven to 350°. Place chicken in baking dish and sprinkle with salt, pepper and paprika. Brown almonds in butter. Remove almonds and in the same skillet, saute onion and drained mushrooms. Add lemon juice, sherry and almonds, stirring well. Spoon over chicken pieces. Cover with foil and bake 1 hour and 15 minutes. Spoon over rice on serving platter and place chicken on top.