| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Family & fr | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Fryer chicken, cut up up |
| to 3 | ||
| 1/2 | c | Flour |
| 1 | t | Msg |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Cooking oil |
| 3 | T | Dry onion soup mix |
| 1 | c | Sour cream |
| 1/2 | c | Milk |
INSTRUCTIONS
1998 Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21,
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Nutrition (calculated from recipe ingredients)
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Calories: 772
Calories From Fat: 318
Total Fat: 35.9g
Cholesterol: 273.3mg
Sodium: 851.8mg
Potassium: 868.1mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 3.2g
Protein: 91.8g