CHICKEN DINNER WITH SOUR CREAM SAUCE
Printed from COOKS.COM
2 tbsp. salad oil
1 (2 1/2 to 3 lb.) fryer, cut up
4 tsp. salt
1/4 tsp. pepper
1/2 c. water
2 c. diagonally sliced celery
2 c. diagonally sliced carrots
1 c. regular long grain rice
1 (8 oz.) container sour cream
In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken
pieces until browned on all sides. Sprinkle chicken with salt and
pepper. Add water and heat to boiling. Reduce heat to low. Cover and
simmer for 20 minutes. Add celery and carrot slices. Cover and simmer 15
minutes or until chicken and vegetables are fork tender, stirring
occasionally.
Meanwhile, prepare rice as label directs. Spoon onto warm platter and
keep warm. With slotted spoon, arrange chicken and vegetables on cooked
rice.
To prepare Sour Cream Gravy: Spoon fat from drippings remaining in
skillet. Into drippings, stir sour cream. Over medium heat, heat
through, scraping any bits from bottom of pan. Do not allow mixture to
boil or sour cream will curdle. Pour sour cream gravy over chicken and
vegetables. Serve immediately. Serves 4
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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