Chicken And Rice - cooking recipe

Ingredients

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

Preparation

Pound cutlets between sheets of plastic wrap to tenderize; put cutlets into skillet containing melted butter, salt and pepper and turn before cutlet browns.
Cover skillet tightly; cook on low heat for 15 minutes.
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.
Boil 3 cups water and bouillon; pour over rice.
Add bay leaf and cover. Bring to boil again and immediately place, covered, into 350\u00b0 oven for 17 minutes.
Remove cooked cutlets to a warm plate.
Save drippings from chicken and boil away any excess liquid in frying pan, reducing liquid to chicken drippings without scorching.
Add sweet vermouth; stir for 30 seconds.
Add cream and stir constantly until it boils; shut off immediately.
Place cooked rice on platter; arrange chicken on top and pour same amount of cream sauce over chicken/rice.
Serve with cranberry sauce.