Chicken in Sour Cream

Ingredients

1 broiler-fryer chicken (3 1/2 pounds), cut up
1/2 cup flour
1/4 cup Roberts Butter
salt and pepper to taste
1/2 cup white wine
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
1 1/2 cups Roberts Sour Cream

Preparation

Dredge chicken parts in flour; pan-fry slowly in butter until well-browned on all sides. Salt and pepper each piece lightly. Place chicken and drippings in a large baking pan. Pour white wine over all. Cover loosely. Bake at 325° about 30 minutes, or until chicken is tender, basting frequently with liquid. Fold together chopped chives, chopped parsley and sour cream. Heat very slowly; do not boil. Pour over chicken just before serving.

Recipe Contributed By: Mrs. Ed Schmieding Lincoln, Nebraska

Yield: 4 to 5 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.