Chicken bake in sour cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frying chicken, 2 1/2 - 3 lbs, cut up in pieces | |
| Salt and pepper; to taste | ||
| 7 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Paprika |
| 1 | pint | Sour cream; at room temperature |
| ¼ | pounds | Mushrooms, fresh; cleaned |
| & sliced | ||
| 2 | tablespoons | Lemon juice, fresh |
| 2 | tablespoons | Dill or parsley, fresh; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash chicken pieces and wipe dry. Season with salt and pepper. Melt 5 Tbs of butter in a large skillet and fry chicken pieces until golden on all sides. Remove to a greased baking dish. Sprinkle flour and paprika into pan juices and cook, stirring, for 1 min. Stir in sour cream and mix well. Spoon over chicken pieces. Heat mushroom slices and lemon juice in remaining 2 Tbs of butter for 1 min.; spoon over sour cream mixture. Sprinkle with dill or parsley. Bake, covered, in a preheated moderate oven (325°F.) about 30 mins, or until chicken is tender. Serves 4.
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