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Norwegian   -   Stekt Kylling Med Sure Flote (Chicken With Sour Cream)   adapted from Classic Scandinavian Cooking By Nika Hazelton

  • 3 Pounds Chicken Breast -- In 8 Pieces
  • 1 Teaspoon Salt
  • 1/2 Teaspoon White Pepper
  • 2 Tablespoons Butter
  • 1/4 Cup Cognac
  • 2 Cups Chicken Broth
  • 1/4 Cup Sherry
  • 1/4 Cup Parsley -- Chopped
  • 1/2 Cup Sour Cream
  • 8 Ounces Mushroom -- Sliced And Cooked
Directions Rub chicken with salt and pepper. Saute chicken in butter until browned on all sides. Add cognac and ignite. After the flame has died add chicken broth. Simmer for 30 minutes. Add sherry and parsley. Simmer for 3 minutes. Remove chicken and keep warm. Add sour cream to the liquid. Do not boil, but simmer until the sour cream has dissolved. Add mushrooms and pour sauce over chicken. Serve with boiled potatoes.
Serves 4
Time to Make 0:00

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