1 c. flour
2 1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. powdered sugar
1/4 tsp. dried basil
1/8 tsp. nutmeg
2 tsp. salt
1/4 tsp. freshly ground pepper
10-12 chicken pieces, boned & skinned
1/2 c. butter &/or oil (or as needed)
1 lg. clove garlic, finely minced
2 1/2 c. chicken stock or broth
2 c. sour cream, room temperature
2 tbsp. Worcestershire sauce
15 water chestnuts, drained & sliced

Preheat oven to 350 degrees. In a paper bag, combine flour, paprika, cayenne, ginger, basil, nutmeg, salt and pepper. Shake chicken pieces, a few at a time, in flour mixture. Shake off excess flour and brown on all sides in butter and/or oil.

Transfer to a shallow baking dish. Adding more butter if needed, saute garlic for 2 minutes, then blend in chicken stock, sour cream, Worcestershire sauce, sherry and water chestnuts. Heat, stirring constantly, without allowing to boil. Pour over chicken and bake uncovered, for 1 hour or until chicken is tender.