Chicken With Fennel
|Chicken||1 Pound, cut into serving size pieces|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Fennel seeds||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
Preheat the oven to 325 degrees.
Brown the chicken pieces in a skillet on all sides in the butter.
Transfer chicken to a casserole.
Stir the flour into the drippings remaining in the skillet.
Add the sour cream and simmer five minutes.
Add the salt, pepper, mushrooms, fennel seeds and chives.
Pour the sauce over the chicken.
Cover and bake 25 to 30 minutes, or until chicken is tender.
Stir in the lemon juice and rind, and sprinkle with the parsley.