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Creamy Chicken and Mushrooms




Source of Recipe


Tammie V.


Recipe Introduction


"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."



List of Ingredients





6 to 8 pieces chickens
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
1 teaspoon pepper
6 tablespoons flour
2 cups sour cream
2 tablespoons butter
parsley flakes


Recipe



Mix flour, seasoned salt and pepper.
Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
Lower heat to simmer and cover with lid.
Cook 30 minutes.
Remove chicken and set aside for a moment.
Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
Serve over rice and top with parsley flakes for color.

YIELD: 4-6 Servings