SOUR CREAM GRAVY BAKE FOR CHOPS OR CHICKEN
I have been making this so long I don't remember if I made the recipe up or stole it. Probably the latter. It is kid and picky eater friendly. Great gravy served over mashed potatoes or my favorite- white rice! I am posting the recipe for chicken...see note at the bottom to make it with pork chops.
Provided by Pot Scrubber
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up fryer or if using precut pieces proceed to step 2.
- Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
- Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely.
- Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.
- Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another.
- Pour soup mixture over all and cover.
- Bake at 350 for 45 minutes to an hour.
- *NOTE: to make these with pork chops -- use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.
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