Yield: 4 Servings
|2 tablespoons||Cooking oil|
|1 \N||Fryer, cut-up|
|1 pack||Lipton's dry onion soup mix|
|1 \N||Container (8 oz) sour cream|
Put 2 Tbsp oil into a very hot pressure cooker pot. Brown cut-up chicken pieces on all sides. Add the dry onion soup mix, paprika, and water. Stir once to distrubute ingredients evenly in pot.
Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.
Mix 2 Tbsp flour into an 8 oz. container of sour cream. Stir some of the hot liquid from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
Serve over cooked, drained egg noodles or bow-tie pasta with green beans on the side.
Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee@... Posted to MC-Recipe Digest V1 #565 by Rooby <MsRooby@...> on Apr 13, 1997