Yield: 1 Servings
|1 \N||Chicken leg and bones from|
|\N \N||Chicken breasts|
|2 tablespoons||Olive oil|
|½ cup||Mushroom stems|
|½ cup||Brown gravy|
|½ cup||Sour cream|
|\N \N||Lemon juice|
|\N \N||Salt and pepper|
|\N \N||The Greenbrier Hotel, White Sulphur Springs,|
Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 min., turning once or twice.
Add mushroom stems and cood 10 min. more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly--do not boil--until juices are well mixed. Add brown gravy, boil, and season with salt, peppper, and lemon juice. Strain and serve with the breasts.
Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.