2 1/2 to 3 pound fryer chicken, cut up
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream
Yield: 4 servings
Mix flour, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13 x 9 x 2−inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.
Per Serving: 295 Cal (86% from Fat, 3% from Protein, 12% from Carb); 2 g Protein; 31 g Tot Fat; 10 g Carb; 2 g Fiber; 78 mg Calcium; 0 mg Iron; 626 mg Sodium; 46 mg Cholesterol
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream
Yield: 4 servings
Mix flour, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13 x 9 x 2−inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.
Per Serving: 295 Cal (86% from Fat, 3% from Protein, 12% from Carb); 2 g Protein; 31 g Tot Fat; 10 g Carb; 2 g Fiber; 78 mg Calcium; 0 mg Iron; 626 mg Sodium; 46 mg Cholesterol