SOUR CREAM CHICKEN

18 pieces of chicken, legs and salt and pepper
thighs preferred flour
1 large onion 4 cups sour cream
2 tablespoons dried or fresh
dill seed
METHOD:

Dust chicken pieces with flour, place in roaster bottom. Add
minced onion, dill seed, salt and pepper and sour cream.
Cook at low heat, 300°F., about 2 hours or until tender.

Mrs. Rose Gullickson

SOUR CREAM HERBED
CHICKEN

2

Take 3 chicken breasts (split) and marinate in enough sour
cream with 1 to 2 tablespoons of sherry and 1 tablespoon
freeze dried chives to cover for % to 1 hour. (Use B.C. grown
chicken).

Mix together

to 1 teaspoon salt or 1 to 114 cups flour
seasoned Salt 14 to 1 teaspoon paprika
teaspoon pepper or Garlic salt to taste if desired

seasoned pepper Ac’cent

Put flour mixture in bag. Take chicken pieces out of marinade
and shake in flour mixture till well coated.

Beat 1 egg well with % cup water. Dip coated chicken in egg
mixture.

Crush 1 cup corn flakes and add 1 package Dried French or
Herb salad dressing mix. Take chicken pieces coated with egg
mixture and coat with corn flake mixture. Season with Ac’cent,
paprika, salt and pepper.

Brown lightly in frying pan with equal amounts of butter
and oil.

Place pieces in casserole dish lined with foil, season lightly.
Cover dish with foil, bake in 825° oven for % to % hour.
Put heaping teaspoon sour cream on each piece of chicken.
Return to oven for another % of an hour, again add sour
cream. Return covered to oven till done.

Serve piping hot with cole slaw and hot buttered cheese bread.

Mrs. Ken Pollock