one 3 pound chicken; cut up
1/2 cup of onion slices
1 Clove garlic; minced
2 tablespoons of enriched flour
1 teaspoon of salt
one pound can of tomatoes
1 cup of Sour cream
1/2 cup of Parmesan cheese
Heat oil 1/4 inch deep in skillet until it will sizzle a drop of water.
Brown meaty pieces of chicken first, then slip others in. Do not crowd.
Brown one side slowly, turn. When lightly browned, remove chicken from skillet.
Drain off drippings, reserving 2 tablespoons. Cook onion & garlic in reserved
drippings until tender, but not brown. Blend in flour & salt. Add tomatoes
& mix well. Add chicken. Cover & cook slowly 35 minutes or until chicken
is tender. Remove chicken to warm serving dish. Add sour cream & Parmesan
cheese to sauce. Heat over low heat, stirring constantly, just until hot.
Pour over chicken. Serves 4-5.
JOE ANN HARGRAVES From , the Desoto School Mothers Assn, Helena-West
Helena, AR 72390. Downloaded from Glens MM Recipe Archive,