Sour Cream Gravy Bake for Chops or Chicken |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have been making this so long I don't remember if I made the recipe up or stole it. Probably the latter. It is kid and picky eater friendly. Great gravy served over mashed potatoes or my favorite- white rice! I am posting the recipe for chicken...see note at the bottom to make it with pork chops. Ingredients:
1 fryer chicken, cut up (or eight pieces of your favorite cut- i like thighs) |
1 (10 3/4 ounce) can cream of chicken soup |
10 3/4 ounces milk (use the empty soup can to measure) |
1/2 cup sour cream |
3 eggs, beaten |
2 cups flour |
oil, for frying |
salt, to taste |
pepper, to taste |
garlic, to taste |
Directions:
1. Cut up fryer or if using precut pieces proceed to step 2.
2. Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
3. Fry in hot oil until browned. It is only necessary to brown it - no need to cook completely.
4. Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.
5. Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another.
6. Pour soup mixture over all and cover.
7. Bake at 350 for 45 minutes to an hour.
8. *NOTE: to make these with pork chops - use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.
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