1 chicken fryer (cut up)
1/2 c. chicken broth or 1 chicken bouillon cube
1 lb. fresh mushrooms
2 tsp. poultry season
2 c. sour cream (room temp.)
1 c. flour
1 tsp. salt
1 tbsp. paprika
1/2 tsp. pepper
Butter

Combine flour and seasonings. Coat chicken pieces. Save remaining flour. In skillet, melt 1/2 stick butter. Brown chicken, adding butter as needed. Remove chicken, saute mushrooms 8-10 minutes. Remove, drain, set aside. Pour drippings into a baking pan. Add chicken, skin side up. Bake 30-35 minutes in preheated 350 degree F. oven. Transfer to warm platter.

Pour drippings into a bowl. Let fat rise. Measure 3 tablespoons fat into pan. Blend in 3 tablespoons of seasoned flour. Stir in broth. Cook, stirring constantly over low heat until thickened. Cook additional two minutes. Add mushrooms, cook stirring constantly one more minute. Stir in sour cream. Do not let boil. Pour over chicken. Sprinkle with parsley.