| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Ethnic–eur, Main course |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Broiler-fryer chicken |
|
|
cut-up |
| 1 1/2 |
c |
Water |
| 1 |
t |
Salt |
| 1/4 |
t |
White pepper |
| 1 |
c |
Half and half |
| 3 |
T |
All-purpose flour |
| 1 |
T |
Snipped dill weed |
| 1 |
t |
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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