Creamy Chicken and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe makes me want to lick the plate every time (ok, I do when no one is looking). I found a simular recipe in a Championship Dutch Oven Cook Book. This is my changed recipe. This is great in the Dutch Oven as well as on the stove top. Ingredients:
6 -8 pieces chicken |
1 1/2 cups flour |
2 tablespoons seasoning salt |
1 cup milk |
2 teaspoons dry mustard |
1 teaspoon salt |
garlic (lots for me) |
8 ounces fresh mushrooms, sliced |
3/4 cup water |
1 tablespoon worcestershire sauce |
1 teaspoon pepper |
6 tablespoons flour |
2 cups sour cream |
2 tablespoons butter |
parsley flakes |
Directions:
1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.
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