Chicken With Lemon And Herbs Recipe
Ingredients
| Broiler-fryer, 3 1/2 to 4 pounds, rinsed, skinned, and cut in serving-size pieces | ||
| Butter/Margarine | 3 Tablespoon | |
| Lemon slices | 4 | |
| Dried thyme | 3/4 Teaspoon | |
| Dried sage | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| All purpose flour | 3 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
In saute pan, saute chicken in butter over medium heat, turning frequently until pieces are lightly browned.
Add lemon slices, sprinkle chicken with thyme, sage, salt, and pepper, and cover.
Lower heat and simmer 30 minutes.
Remove chicken to ovenproof serving dish and keep warm.
Add flour to juices in the saute pan and stir until smooth.
Add remaining ingredients and a pinch of salt, if desired, and cook over low heat stirring constantly until mixture thickens.
Discard lemon slices, pour sauce over chicken, and serve.
Add lemon slices, sprinkle chicken with thyme, sage, salt, and pepper, and cover.
Lower heat and simmer 30 minutes.
Remove chicken to ovenproof serving dish and keep warm.
Add flour to juices in the saute pan and stir until smooth.
Add remaining ingredients and a pinch of salt, if desired, and cook over low heat stirring constantly until mixture thickens.
Discard lemon slices, pour sauce over chicken, and serve.
Chef
