2-1/2 to 3 pound chicken, cut up Salt and pepper to taste 6 tablespoons margarine 2 tablespoons flour 1 tablespoon paprika 2 cups fat-free sour cream 1/4 pound fresh mushrooms, sliced 2 tablespoons fresh lemon juice 2 tablespoons chopped parsley Wash and skin chicken and wipe dry. Add salt and pepper. In a large pan, melt 4 tablespoons margarine; fry chicken until golden brown. Remove to a 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 tablespoons margarine and lemon juice and spoon over chicken. Sprinkle with parsley. Bake, covered, at 325°F. for about 1-1/2 hours until chicken is done. From www.nancys-kitchen.com
From www.nancys-kitchen.com
Nutritional Information:
10/20/2005