Creamed Pheasant (Or Chicken) Eastern European

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs pheasants (or chicken)
• 1  onion (diced)
• 2  tablespoons canola oil
• 2  tablespoons flour
• 1  cup milk
• 1 (12 ounce) container sour cream
• 1  tablespoon paprika
• 1  tablespoon parsley or 1  tablespoon dill
•  salt
•  pepper

Directions

1. In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
2. Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
3. Bring to boil and then reduce heat and simmer.
4. Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.