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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Its good to eat and fast for dinner Ingredients:
2 tablespoons butter |
2 tablespoons vegetable oil |
1(21/2-to 3-pound) frying chicken,cut into serving pieces |
1 garlic clove, chopped |
2 tablespoons chopped onions |
1 tablespoon tomato paste |
2 tablespoons flour |
11/2 cups chicken stock |
2 tablespoons sherry |
2 tablespoons silbered almonds |
salt and freshly ground pepper to taste |
1 teaspoon tarragon |
3/4 cup sour cream |
1 tablespoon grated parmesan cheese |
Directions:
1. 1 In a skillet heat the butter and oil add the chicken and brown on all sides Remove the chicken and keep hot. To the pan add the garlic and onions and cook over low heat 3 minutes. Add the tomato paste and flur and stir with a wire whisk until the mixture is smooth.
2. 2 Stir in the stock and sherry. When the mixture returns to a boil return the chicken to the pan and add the almonds, salt, pepper and tarragon. Cover and simmer slowly 45 to 50 minutes.
3. 3 transfer the chicken to a shallow casserole. Stir the sour cream into the sauce remaining in the pan and heat thoroughly. Do not boil Pour the sauce over the chicken and sprinkle with the cheese. Brown lightly under a preheated broiler.
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