Chicken and mushrooms in sour cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer (about 3 lbs), cut up | |
| ¼ | cup | Milk |
| ⅓ | cup | All-purpose flour |
| 6 | tablespoons | Butter or margarine |
| Salt and pepper | ||
| ½ | pounds | Fresh mushrooms, sliced |
| 2 | cups | Dairy sour cream |
| Paprika | ||
Directions
Dip chicken pieces into milk, then roll in flour. Brown on all sides in hot butter in skillet. Put in 3-quart casserole and sprinkle with salt and pepper. Brown mushrooms lightly in butter remaining in skillet. Place on top of chicken, and season. Cover and bake in preheated moderate oven (350 F.) for 45 minutes to 1 hour, or until chicken is tender. Add sour cream seasoned with ½ teaspoon salt.
Cover and bake for 10 minutes longer, or until cream is just heated.
Sprinkle with paprika.
Makes 4 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]