Creamy Chicken and Mushrooms

This recipe makes me want to lick the plate every time (ok, I do when no one is looking). I found a simular recipe in a Championship Dutch Oven Cook Book. This is my changed recipe. This is great in the Dutch Oven as well as on the stove top.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 6 -8  pieces chicken
• 1 1⁄2 cups flour
• 2  tablespoons seasoning salt
• 1  cup milk
• 2  teaspoons dry mustard
• 1  teaspoon salt
•  garlic (lots for me)
• 8  ounces fresh mushrooms, sliced
• 3⁄4 cup water
• 1  tablespoon Worcestershire sauce
• 1  teaspoon pepper
• 6  tablespoons flour
• 2  cups sour cream
• 2  tablespoons butter
•  parsley flakes

Directions

1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.