Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Sprinkle Chicken with salt and pepper. Brown in butter in large skillet over medium heat until golden on each side. Remove Chicken from skillet and set aside.
  2. Add Onion and sherry; cook until tender. Blend in flour and cook until golden brown. Stir in sour cream and broth; blend until smooth. Add tomatoes and bay leaf.
  3. Arrange Chicken pieces in sauce. Cover, reduce heat and simmer 35 minutes, or until Chicken is tender. Remove bay leaf. Stir parsley and pimentos into rice; toss lightly. Serve Chicken and sauce over hot pimento rice.

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