2 broiler-fryer chickens (2-3 lbs. each), cut up
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
2 teaspoons poultry seasoning
1/2 teaspoon pepper
butter
1 pound fresh mushrooms, halved or sliced
1/2 cup chicken broth -or-
1 chicken bouillon cube dissolved in 1/2 cup boiling water
2 cups dairy sour cream at room temperature
chopped parsley

Combine flour and seasonings. Coat chicken pieces with flour. Save remaining flour.

In skillet melt 1/4 cup (1/2 stick) butter. Brown chicken, adding butter as needed. Remove from skillet. Sauté mushrooms 8-10 minutes; remove, drain and set aside. Pour drippings into baking pan; add chicken, skin side up. Bake in a preheated 350°F oven for 30-35 minutes. Transfer to warm platter.

Pour drippings into bowl; let fat rise. Measure 3 tablespoons fat into pan. Blend in 3 tablespoons seasoned flour. Stir in broth. Cook, stirring constantly, over low heat until thickened. Cook 2 more minutes. Add mushrooms; cook, stirring constantly, about 1 minute. Stir in sour cream. (Do not boil.) Pour over chicken. Sprinkle with parsley.

Makes 8 servings.

Submitted by: CM