Chicken Taos with Rice

Mix flour, salt, and black pepper in a shallow bowl. Coat each chicken piece evenly with the flour mixture, shaking off excess.

Heat butter or margarine in a large skillet over medium-high heat. Working in batches, brown the chicken pieces on both sides until golden, about 3-4 minutes per side. Set browned chicken aside.

In the same skillet, add chopped onion and cook over medium heat until softened and translucent, about 3-4 minutes. Stir in garlic powder.

Pour in Worcestershire sauce, chili sauce, chicken broth, and dry sherry, stirring to combine and scrape up any browned bits from the bottom of the skillet.

Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring to a simmer, then reduce heat to low.

Cover the skillet and simmer gently until the chicken is cooked through and tender, about 30-35 minutes. Pierce the thickest piece with a fork to ensure the juices run clear.

Spoon the hot cooked rice onto individual serving plates or a large serving platter. Arrange the chicken pieces over the rice and pour the sauce from the skillet evenly over the top.