9 to 12 chicken pieces

2 tablespoons Worcestershire sauce

¼ cup flour

1 cup chili sauce

2 teaspoons salt

1 ½ cup chicken broth

¼ teaspoon pepper

½ cup sherry

¼ cup butter or margarine

3 cups cooked rice

1 cup chopped onion

¼ teaspoon garlic powder

Roll chicken in combined flour, salt, and pepper and brown in butter or margarine. Remove chicken and saute onion until transparent. Stir in remaining ingredients except rice and bring to a boil, cover and reduce heat and simmer for 35 minutes. Serve chicken and sauce over bed of rice.