Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Roll chicken in combined flour, salt and pepper.
  2. Brown in butter. Push chicken to one side.
  3. Add onion; cook until transparent.
  4. Stir in butter, onion, garlic powder, worcestershire sauce, chili sauce, broth and sherry. Bring to a boil, cover, reduce heat, and simmer for 35 minutes.
  5. If desired, thicken sauce with 2 tablespoons flour blended with ¼ cup water.
  6. Serve chicken and sauce over fluffy rice.

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