5 lb. chicken cutlets (bite-size)
1 lg. can College Inn chicken broth
1 (10 oz.) box mushrooms, sliced
2 lemons, thinly sliced
2 tbsp. LaChoy soy sauce
2 c. Wondra flour
1/4 c. sherry
1/2 c. cornstarch
1/2 lb. butter
2 tbsp. Gravymaster
1 (10 oz.) box chopped spinach
2 lb. box UNCLE BEN'S® rice

Coat chicken in Wondra flour, brown in butter. Set chicken aside. Add broth, sherry, mushrooms, spinach, soy sauce and Gravymaster; simmer 3 minutes. Add cornstarch mixed with cold water to thicken.

In large baking pan, put chicken. Cover with gravy, including all ingredients and top with lemons. Cover with foil. Bake at 350 degrees for 30 minutes. Cook rice. Serve with green salad and white wine. Serves 10.