Title: Viennese Chicken
Categories: Chicken
Yield: 6 Servings

1 Roasting chicken; cut in
-pieces
2 tb Butter
1 Onion; minced
1 Bell pepper; chopped
2 Carrot; chop
6 Mushroom; chopped
1 Fresh tomato or 1/4 cup
-canned
1 c Water
1 ts Paprika
Salt and pepper
1/4 c Sour cream
1 tb Flour

Melt butter, add onion and cook until yellow. Ass chicken and cook until
well browned, Add pepper, carrots and mushrooms, tomato, water and
seasonings. Cover tight and cook slowly until tender. Mix flour and cream
and stir in.

Recipe By : The Boston Cooking School Cookbook

Posted to EAT-L Digest 28 Sep 96

Date: Sun, 29 Sep 1996 22:44:52 -0400

From: Debbie Bone

NOTES : Entered into Mastercook 9/29/96 by Debbie Bone