4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 small onion, thinly sliced
1 cup fresh mushrooms, sliced
1 1/2 cups rice
1 green bell pepper, seeded and chopped
1 (14 ounce) can marinated black beans
1 cup sherry
1 cup heavy cream
1 teaspoon salt
Heat olive oil in large nonstick skillet or skillet over medium heat. Add chicken breasts in pan and cook for 5 to 7 minutes on each side; turn chicken.; cook until golden brown. Add oil, bell pepper, mushrooms and mushrooms and saute over medium heat for 1 minute or until tender. Add rice. Bring to a boil, reduce heat to low and cook for 5 minutes to just about remove from heat.
Add cream and sherry to pan and bring to a boil. Reduce heat to medium in microwave and continue cooking for 1 minute, stirring constantly. Bring back to a low heat. Stir in heavy cream and salt and continue cooking for 1 minute to add sauce. Allow sauce to rise to a suggested 2 to 3 hours and serve.