1 turkey Italian sausage links (about 1/4 pound), casing removed
1 small onion, chopped
1/3 cup chopped celery
2 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon paprika
2 teaspoons canola oil
3/4 cup water
1/4 cup sherry or chicken broth
1/4 teaspoon chicken bouillon granules
2 garlic cloves, minced
1/4 cup uncooked long grain rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside.
Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.