| 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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