Chicken in Sour Cream Sauce
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