Preparation:
In chicken fryer, heat butter. Add chicken and cook until lightly browned on both sides. Add onions, and continue cooking until onions are well browned.
Add mushrooms, tomatoes, wine, salt, pepper, and paprika. Bring to boil. Cover and simmer for 45 minutes, or until chicken is tender.
Remove chicken to heated serving dish and keep warm. Add sour cream to pan and heat, stirring constantly, without allowing to boil. Pour over chicken. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
