(another Bill and Dougie McKereghan contribution to our family cookbook)


1   2 -to-3-pound chicken, cut in pieces
  cup butter
2 tablespoons flour
1   cup sour cream (or sweet, *see note below)
Salt and freshly ground pepper
1 cup sliced mushrooms
1 tablespoon chopped parsley
1 tablespoon poppy seeds
1 tablespoon chopped chives
1 tablespoon lemon juice
  Grated rind of   lemon

Brown chicken on all sides in hot butter.  Transfer to casserole. 

Stir flour into remaining pan juices.  Blend in sour cream and simmer 3 to 5 minutes.  Season with salt and pepper.  Scatter mushrooms over chicken pieces together with parsley, poppy seeds, and chives.  Pour sauce over chicken.  Cover and simmer over low heat about 30 minutes or until chicken is tender, stirring occasionally.

Before serving, remove from heat and stir in lemon juice and rind.

*Note:    Can use sweet rather than sour cream.   If using sweet cream you may want to thicken sauce by stirring in 2 egg yolks which have been beaten with lemon juice and rind.


  This recipe has been kitchen tested.

You can find the above recipe by tapping here on the Home Cookin' index.


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