1. Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat. 2. *If sauce is too thin thicken with flour after adding sour cream and regaining temperature. 3. Serve over cooked egg noodles or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
