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LOCATION: Recipes >> Poultry >> Swiss Chicken with Mushrooms

Print this Recipe    Swiss Chicken with Mushrooms

1 fryer chicken, cut up
1/4 cup flour
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp garlic salt
2 tbs olive oil
salt, to taste
pepper, to taste
1 tsp paprika
4 green onions, chopped
12-18 mushrooms, sliced
1/4 cup white wine
1 pint sour cream
1/4 lb swiss cheese, grated

Presoak pot, top and bottom, in water for 15 minutes.

Shake chicken pieces in bag containing the flour, oregano, paprika, marjoram
and garlic salt. Keep the remaining flour mixture.

Brown the chicken pieces in a frying pan, quickly, with the olive oil. Add
the salt and pepper to taste.

Place the browned chicken in the pot, add the chopped green onions and the
sliced mushrooms.

To the chicken drippings in the frying pan, add white wine and half of the
sour cream; heat and thicken with a small amount of the flour mixture that was
previously used to coat the chicken. Pour this whole mixture over the chicken.
Add more salt and pepper if desired.

Spread the grated swiss cheese over the chicken and place the covered pot in
the cold oven.

Set the temperature to 480 F and cook for approx 45 minutes (depending on the
amount of chicken you are cooking. I'd check after 30-35 minutes).

When chicken is done, remove pot from the oven and pour off the sauce
(carefully) into a sauce pan. Thicken the sauce with the remaining sour cream
and a small amount of the left-over flour from the coating step. Serve the
sauce with the chicken.


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