Recipe for Chicken Bake In Sour Cream


1 frying chicken, 2 1/2 - 3 lbs, cut; up in pieces
1 salt and pepper; to taste
7 tablespoon butter or margarine
2 tablespoon flour
1 tablespoon paprika
1 pint sour cream; at room temperature
1/4 lb mushrooms, fresh; cleaned
1 & sliced
2 tablespoon lemon juice, fresh
2 tablespoon dill or parsley, fresh; chopped


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 (325F.) about 30 mins, or until chicken is tender. Serves 4.

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