2 sm. fryer chickens, cut up

Salt and pepper, to taste

1/4 lb. bu t ter or margarine

3 c. milk

2 tbsp. parsley, chopped

1/4 c. sherry

1 1/2 c. sour cream

 

 

Season ch i cken wi t h salt and pepper.   Sauté in butter until golden brown. Place chicken and drippings in casserole.   Cover with milk.   Co o k very slowly

(about 325 to 350 degrees), about 30 m i nutes or until tende r .   Add parsley

and sherry.   Cook 5 t o 10 minutes more.   Add sour cream and stir into gravy. Keep in oven another 5 minutes or more.   Check for doneness.

 

 

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CHICKEN BREASTS IN SOUR CREAM W ITH MU S H RO O M S

 

 

 

 

 

 

 

4 whole chicken breasts, halved

1 (4 oz.) can sliced mushrooms,

drained

1 can cre a m of mushroom soup

1/2 soup can sherry wine

1 c. sour c r eam

Paprika

 

 

Arrange chicken in a shallow b a king dish so that pie c es do not overlap.   C o ver with mushrooms.   Combine undiluted soup, sherry and sour cream, blending well.   Pour over chic k en, completely cov e r i ng it.   Dust with paprika.   Bake at

350 degrees for 1 1/2 hours.   Serves 4.


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