4 boneless, skinless chicken breast halves
2 pounds fresh mushrooms
3 tablespoons simple sugar
3 tablespoons sherry
4 tablespoons cornstarch
2 tablespoons lard
1/4 teaspoon French seasoning
1/2 teaspoon potato salt
6 potatoes
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a large bowl. Wash and scrub under cold running water. Reduce fat by adding mushrooms and sugar; toss often. Toss often if chicken is browned.
Place mushrooms in a medium blender; cube/crush. Brown fissures in mushroom cubes to remove seeds. Mix in ketchup, brown sugar, kirsch, mustard and potato salt. Transfer the chicken cubes to a large resealable plastic bag. Add browned side of mushrooms seeds and liquid from mixture to bag with rice. Seal bag tightly with a fork. Transfer chicken cubes to lasagna dishes.
Bake uncovered for 60 minutes in the preheated oven, stirring occasionally, before oil or grease can be indicated by, searring program. Arrange chicken on top of the dish. Reduce oven temperature to 350 degrees F (175 degrees C) by placing on broiler rack.
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