Brown the chicken in oil over medium heat; I usually let it cook
until all the pinkness is gone, usually 15 minutes to 1/2 hour,
turning it every 5 minutes or so. Drain out as much of the oil as
possible.
Add the sour cream and soup, mixing it so that it's blended together
and covers the chicken. Lower the heat and simmer for 30 to 40
minutes; the sauce will thicken a bit, but probably not much. Stir
occasionally.
I usually cook some pasta (rotini works well) and stir it into the
sauce with the chicken when I'm ready to serve it. To reheat, just
add a little bit of milk to the sauce and nuke for maybe 3 minutes.
This might not sound like an exciting dish, but even though I
normally hate sour cream, I think this is a wonderful meal. I also
sometimes slice up fresh mushrooms, saute them in butter, and add
them to the sauce near the end of the cooking time. I'm sure if
you're creative, there are other things you could add, too. As for
the chicken, I usually cook 4-6 pieces and save the left-over for
lunch or dinner the next day.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LIZZIE BORDEN
