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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