Yield: 4 Servings
|1 \N||(3-lb) chicken; cut up|
|½ cup||Onion slices|
|1 \N||Clove garlic; minced|
|2 tablespoons||Enriched flour|
|1 can||(1-lb) tomatoes|
|1 cup||Sour cream|
|½ cup||Parmesan cheese|
Heat oil ¼ inch deep in skillet until it will sizzle a drop of water.
Brown meaty pieces of chicken first, then slip others in. Do not crowd.
Brown one side slowly, turn. When lightly browned, remove chicken from skillet. Drain off drippings, reserving 2 tablespoons. Cook onion & garlic in reserved drippings until tender, but not brown. Blend in flour & salt.
Add tomatoes & mix well. Add chicken. Cover & cook slowly 35 minutes or until chicken is tender. Remove chicken to warm serving dish. Add sour cream & Parmesan cheese to sauce. Heat over low heat, stirring constantly, just until hot. Pour over chicken. Serves 4-5.
JOE ANN HARGRAVES
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .