Romanian Chicken
3 skinless chicken breasts (I cut them in half to make 6 pieces)
2 T. butter
2 T. oil
2 T. flour
1 tsp. salt
1/2 tsp. pepper
2 c. mushrooms
2 T. parsley
1 T. dill weed
1 T. minced onions
1/2 c. sour cream
1 can Cream of Mushroom soup (I use Healthy Request)
1/2 c. or more of water
Brown chicken in butter and oil in an electric skillet. Remove chicken from pan. Stir in flour, salt and pepper, to make a roux for gravy. Thin with water to make right consistency for gravy. Add mushrooms, parsley, dill weed, minced onions, sour cream, and soup. Stir to mix. Thin with more water if necessary. Return chicken back to pan. Simmer for 40 minutes. You can follow same directions using oven at 325-350 degrees for 30 minutes.
