 | | Baked Sour Cream Chicken |
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2-1/2 to 3 lb. chicken, cut up
Salt and pepper
6 T. margarine
2 T. flour
1 T. paprika
2 C. no fat sour cream
1/4 lb. fresh mushrooms, sliced
2 T. fresh lemon juice
2 T. chopped parsley
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| Instructions |
| Wash and skin chicken and wipe dry. Add salt and pepper. In a large pan, melt 4 T. margarine; fry chicken until golden brown. Remove to buttered shallow baking dish. Sprinkle flour and paprika into pan juices and cook stirring for 1 minute. Stir in sour cream and mix well. Spoon over chicken. Sauté mushrooms in remaining 2 T. margarine and lemon juice and spoon over chicken. Sprinkle with parsley. Bake, covered, at 325 degrees for about 1-1/2 hours to till chicken is done.
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| Posted by chief_cook2 |
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