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2 1/2 to 3 lb. broiler/fryer,
cut up
4 Tbsp. butter or margarine
1/3 c. flour
1 tsp. salt
1 tsp. paprika
dash of pepper
2 c. potato slices, 1/2-inch
3/4 c. sliced green onion
2 chicken bouillon cubes
1 c. hot water
1 c. dairy sour cream

Combine flour, salt, paprika, pepper in plastic or paper
bag. Add chicken pieces, few at a time and shake to coat. In
large skillet, brown chicken in butter. Push chicken to center
of pan and arrange sliced potatoes around chicken. Season
potatoes with salt and pepper. Sprinkle sliced green onion
over all. Dissolve bouillon cubes in hot water and pour over
chicken. Cover and simmer about 35 minutes or until chicken is
tender. Remove chicken and potatoes and arrange on warm
serving platter. Stir sour cream into pan drippings. Cook and
stir until heated through. Serve with chicken and potatoes.
Serves four.

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