"The belly rules the mind."--Spanish Proverb

Chicken and Sour Cream Sauce Recipe

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This recipe for Chicken and Sour Cream Sauce, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Louise Knerly
Added: Friday, October 12, 2007


1 chicken, cut up
1/4 c. butter
1 tsp. paprika
Sour cream
Green onion tops, cut up


rice or noodles

"Saute 1 chicken cut up for frying in 1/4c. butter mixed (after
melting) with 1 t. paprika. Use a large heavy frying pan if you
have one. After sautéing thoroughly (the chicken will be
golden brown), you may finish the dish either on top of the
stove or in a 350º oven.

Method #1 -- Add generous dollops of sour cream, chives
and cut-up green onion tops. Cover skillet. Cook over low
heat for 30 minutes.

Method #2 - Put chicken in a pre-heated casserole. Add
chopped onions, mushrooms (optional) and about 1/2 pt.
sour cream. Bake, turning once or twice, for 1/2 hr. at 350º.
Serve with rice or noodles. Be sure to add appropriate herbs
to taste".

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This was another "rustle it up" recipe of Mom's, and as I recall, she usually used "Method #1.




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