| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Main course, Ethnic–eur | 6 | Servings |
INGREDIENTS
| 3 | lb | Broiler-fryer chicken; cut-up |
| 1 1/2 | c | Water |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | c | Half and half |
| 3 | tb | All-purpose flour |
| 1 | tb | Snipped dill weed |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Heat chicken, water, salt and white pepper to boiling in 10" skillet; reduce heat. Cover and simmer until thickest pieces of chicken are done, 45-50 minutes. Remove chicken; keep warm. Shake half & half and flour in tightly covered jar. Stir half & half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour some of the sauce over chicken; serve with remaining sauce and Little German Noodle Dumplings (see recipe) or cooked cauliflower, if desired. Serving Ideas : Pronounced: Koorr-cheh'-tah z sohs'-ehm koh'-perr-koh-veem NOTES : This Polish favorite pairs the light flavor of chicken with a zesty sauce of lemon and dill weed. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #999 by Aziz Sheikh <aziz.s@cyber.net.pk> on Januday,, ary 08, 199
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