In a plastic bag, combine flour, salt and pepper. Toss chicken pieces
with flour mixture.
Heat butter and olive oil in a skillet; brown chicken on all sides; add
leaks and mushrooms and continue cooking until mushrooms have absorbed oil
and then released it. Do not caramelize (brown) vegetables.
In a separate bowl, mix sour cream, broth, and egg until smooth.
Add to chicken, and bring to a boil. Transfer mixture to a casserole
dish. Bake uncovered at 350° for 45 minutes, or until chicken is tender.
Serve over rice or noodles. Preparation Time: 1 hour.
Serves 4-6.
Page revised:
26 July 2013