2 1/2 lbs. chicken breasts
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 c. chopped onion
1/4 tsp. garlic powder
2 tbsp. soy sauce
1 c. chili sauce
1 1/2 c. chicken broth
1/4 c. dry sherry
3 c. hot cooked rice

Roll chicken pieces in combined flour, salt and pepper. Melt butter in pan, brown chicken in butter. Push chicken to one side. Add onions. Saute until transparent. Stir in remaining ingredients, except rice. Bring to a boil. Reduce heat, simmer for 35 minutes. Serve chicken and sauce over beds of fluffy rice. Serves 6.