Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken And Mushrooms In Sour Cream Sauce
- add review
- #53472
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 pounds chicken, cut up
1/4 cup milk
1/3 cup all-purpose flour
6 tablespoons butter or margarine
salt and pepper
1/2 pound fresh mushrooms, sliced
2 cups sour cream
paprika
directions
Dip chicken pieces into milk, then roll in flour. Brown on all sides in hot butter in skillet. Put in 3-quart casserole and sprinkle with salt and pepper.
Brown mushrooms lightly in butter remaining in skillet. Place on top of chicken, and season. Cover and bake in preheated moderate oven (350 degrees F) for 45 minutes to 1 hour, or until chicken is tender.
Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for 10 minutes longer, or until cream is just heated. Sprinkle with paprika.
added by
cheftamara
nutrition data
960 calories, 77 grams fat, 16 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 30, 2010
added 1 cup onions...very good!
February 10, 2008
Wonderful flavor. I used buttermilk instead of regular milk, but that was the only variation. It was a big hit.