This is a very family-friendly meal. My toddler loves the chicken - we can't cut it up fast enough!
Ingredients:
12 pieces of chicken, cubed (boneless breasts or thighs work well)
12 pieces of chicken, cubed (boneless breasts or thighs work well)
¼ cup flour
2 teaspoons salt
¼ teaspoon pepper
¼ cup butter
1 cup chopped onion
¼ teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 jar chili sauce*
1 ½ cups chicken broth
½ cup dry sherry
Roll chicken in combined flour, salt and pepper (or place in Ziploc and shake!)
Melt butter in large high-walled sauce pan, add chicken and brown.
Push browned chicken to one side.
Add onions and sauté until transparent.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat and simmer for 35 minutes.
Serve chicken and sauce over rice or egg noodles.
*Chili sauce can be found near the ketchup and cocktail sauces
I often make a double-batch of this, as the chicken and sauce freeze and reheat really well. I usually serve it over the egg noodles, with a layer of fresh spinach in between – by the time you are ready to eat, the spinach is wilted and tastes fantastic!
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