| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Viennese | Chicken | 6 | Servings |
INGREDIENTS
| 1 | Roasting chicken; cut in pieces | |
| 2 | tb | Butter |
| 1 | Onion; minced | |
| 1 | Bell pepper; chopped | |
| 2 | Carrot; chop | |
| 6 | Mushroom; chopped | |
| 1 | Fresh tomato or 1/4 cup canned | |
| 1 | c | Water |
| 1 | ts | Paprika |
| Salt and pepper | ||
| 1/4 | c | Sour cream |
| 1 | tb | Flour |
INSTRUCTIONS
Melt butter, add onion and cook until yellow. Ass chicken and cook until well browned, Add pepper, carrots and mushrooms, tomato, water and seasonings. Cover tight and cook slowly until tender. Mix flour and cream and stir in. Recipe By : The Boston Cooking School Cookbook Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 22:44:52 -0400 From: Debbie Bone <ssr@SCCOAST.NET> NOTES : Entered into Mastercook 9/29/96 by Debbie Bone
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