3/4 lb. boned, skinned breast of chicken, slivered
2 tsp. oil
1 (10 oz.) pkg. Bird's Eye deluxe broccoli flowerets
1 c. water
1 tbsp. dry sherry wine
1 (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. Minute rice
1 tbsp. grated Parmesan cheese

Brown the chicken in the oil until cooked, about 5 minutes. Add the broccoli, water, wine and soup, and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese. Makes 4 servings, calories per serving: 340.