3 lb. chicken
1/2 stick butter
2 tbsp. cooking sherry
1 tbsp. flour
1 tsp. tomato paste
3/4 c. chicken broth
1 1/2 c. sour cream
1/2 tsp. each salt, pepper and dry mustard
4 tbsp. grated fresh Parmesan cheese

Cut up chicken as for frying and brown slowly in butter. Pour sherry over chicken, remove chicken from pan and add flour, tomato paste and chicken broth to sherry mixture. Bring to a boil, stirring constantly. Bit by bit add sour cream, then salt, pepper and mustard, then 2 tablespoons cheese. Return chicken to pan and simmer gently for 30 minutes or until tender. Arrange chicken in serving casserole, pour sauce over it and sprinkle with remaining cheese. This recipe serves 4. Try doubling the sauce part of the recipe for extra gravy over potatoes or rice.