Recipe - Swiss Chicken With Mushrooms

1 Chicken fryer; cut up or an
equal amount of chicken
(parts)
One fourth cup Flour
One half teaspoon Oregano
One half teaspoon Marjoram
One half teaspoon Garlic salt
2 tablespoon Olive oil
Salt to taste
Pepper to taste
1 teaspoon Paprika
4 Green onions; minced
12 (up to)
18 Mushrooms; cut or sliced up thin
One fourth cup Dry white wine
One half pt Sour cream
One fourth pound Swiss cheese

Date: Sat, 10 Feb 1996 09:39:20 0800

From: Gerald Edgerton jerrye@wizard.com

This is for a clay pot or Romertopf Cookery. Presoak pot, top and bottom,
in water for 15 minutes. Shake chicken in bag containing mixture of flour,
oregano, paprika, marjoram and garlic salt. Set aside any remaining
seasoned flour. Brown chicken in frying pan, quickly, in olive oil, adding
salt and pepper to taste. Place browned chicken in pot and add minced onions
and cut or sliced up mushrooms. To chicken drippings in saucepan, add white wine and
One fourth pint sour cream; heat and thicken with small amount of seasoned flour
that's left over. Pour over chicken. Salt and pepper to taste. Add grated
Swiss cheese to chicken. Place covered pot in cold oven. Set temperature to
480 degrees. Cook 45 minutes. Remove from oven, pour off sauce into
saucepan and thicken with One fourth pint sour cream and small amount of leftover
seasoned flour. Serve with the chicken or over rice.

MCRECIPE@MASTERCOOK.COM

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