1 stick (1/2 cup) margarine 1 chicken, cut up 1 medium onion, sliced 1 lb. mushrooms, sliced 1/2 cup chicken broth 1 can cream of mushroom soup 1/2 cup sour cream salt and papper Melt the margarine in a large skillet. Cook the chicken pieces until browned and cooked through. Remove from the pan, set aside until cool enough to handle. Add the onions and mushrooms to the pan and cook until tender. Add chicken broth, bring to a boil scraping any browned bits from the bottom of the pan. Add the cream of mushroom soup. Stir together and season with salt and pepper. Remove the meat from the chicken pieces, discard the skin and the bones. Add the meat to the sauce and simmer for 15 minutes. Stir in the sour cream and heat through. Serve over mashed potatoes, egg noodles or rice. |
