3/4 to 1 lb. chicken cutlets
2 tbsp. oil
1 pkg. (10 oz.) broccoli florets
1 c. chicken broth
2 tbsp. sherry wine
1 can cream of mushroom soup
1 1/2 c. Minute Rice

Brown chicken in oil until cooked, approximately 5 minutes. Add next 4 ingredients and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Parmesan cheese can be sprinkled on top.