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1
Remove center bone from chicken breasts and cut breasts in half.
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2
Combine and mix flour, salt, pepper and poultry seasoning.
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3
Dip chicken pieces into mixture, coating well; shake off excess.
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4
Preheat frypan to 340F.
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5
Add 2/3 of the butter.
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6
When melted, add chicken and brown well, turning to brown both sides.
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7
Cover; open vent.
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8
Set dial at end of simmer and cook about 30 minutes or until chicken is tender.
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9
Turn pieces after 15 minutes.
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10
Meanwhile, cook rice.
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11
When done, pack into well buttered (use 1 tbsp.
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12
of the butter) 8-1/2 inch ring mold, smoothing top with a spatula.
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13
Cover with foil and keep warm in a slow oven.
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14
When chicken is tender, remove chicken to a pie pan.
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15
Cover with foil and keep warm in a slow oven.
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16
Add mushrooms, onion and remaining butter to frypan.
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17
Turn dial to 300F.
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18
Saute, stirring gently only until barely done.
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19
Turn dial to simmer; add light cream while stirring.
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20
Simmer and continue to stir for a few minutes.
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21
Stir in sherry very slowly (if omitted, use 1/4 cup additional cream).
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22
Turn dial to upper warm range.
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23
Arrange chicken in frypan and spoon sauce over it.
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24
Keep covered with vent open until ready to serve, then remove cover while serving.
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25
Run a spatula around rice and unmold on a large warm plate.
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26
Sprinkle with paprika.
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27
Place peas in center.
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28
Spoon mushroom sauce over rice servings.
