1 frying chicken, cut up
2 c. sour cream
1/2 tsp. marjoram, crushed
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. garlic powder
1 1/2 c. fine dry crumbs
1/2 stick butter
1 c. cooked shrimp
1/4 c. chopped ripe olives

Add herbs, paprika, salt and garlic powder to sour cream. Dip chicken pieces into sour cream mixture, then turn in crumbs. Set aside remaining sour cream to be used later. Melt butter in a 9 x 13 inch baking dish. Arrange chicken pieces in a single layer, skin side down in the pan. Bake in 350 degree oven for 45 minutes; turn and bake an additional 20 minutes or until chicken is tender. Add shrimp and olives to remaining sour cream. Heat slowly but do not boil. Serve over chicken. Serves 6.