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Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken Tortilla Casserole MexicanJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken And Avocado Enchiladas MexicanJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Grilled Chicken Breasts Stuffed With Ham And Saga Blue Cheese ChickenJancsi, Carol
Herbed Roasted Chicken With Mustard Marinade ChickenJancsi, Carol
Lemon-oregano Chicken ChickenJancsi, Carol
Lillian Zacky's Garlic Chicken ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

1 can (14 1/2 ounces) fat-free chicken broth (divided use)
1 cup water
1 cup uncooked long-grain rice
3 boneless, skinless chicken-breast halves, about 1 pound, fresh or frozen
1 teaspoon olive oil
1 medium onion (for 3/4 cup chopped)
1 package (8 ounces) sliced fresh mushrooms
1/4 cup dry sherry (not cooking sherry)
1 large yellow or red bell pepper
1 teaspoon dried basil leaves
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup flour
1/2 cup half-and-half
Salt to taste

Bring 1 cup of the chicken broth and 1 cup water to a boil over high heat, covered, in a 2-quart saucepan. Reserve the remaining chicken broth. Add the rice, cover, reduce the heat to simmer and cook, covered, 17 minutes.
While the rice cooks, if the chicken is frozen, run it under hot water so you can remove any packaging. Place the breast halves on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
While the chicken defrosts, heat the oil in a 12-inch, extra-deep, nonstick skillet over medium heat. Meanwhile, peel and coarsely chop the onion, adding it to the pan as you chop. Add the mushrooms to the pan and stir from time to time.
Cut the chicken into bite-size (about 1-inch) cubes. Add the chicken and the sherry to the pan. Rinse and seed the bell pepper. Cut it into bite-size pieces. Add them to the pan. Raise the heat to medium-high.
While the chicken cooks, add the basil, onion powder, mustard, paprika, garlic powder and black pepper to the skillet. Cook, stirring frequently, just until the chicken is no longer pink in the center, about 6 minutes.
In a small jar that has a lid, combine the flour with 1/4 cup of the chicken broth. Reserve the remaining chicken broth. Shake well to remove any lumps and set aside.
When the chicken has cooked, add the remaining llz cup chicken broth and half-and-half to the pan. Reduce the heat to medium, and stir well.
Shake the flour-broth mixture again and add it to the pan. Stir well to combine, and continue to stir until the mixture thickens, about 1 to 2 minutes. Do not let the mixture boil.
Season with salt to taste. Serve at once over hot rice.

4 servings
Keywords: chicken, mushrooms   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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Founded April 13, 2006