Creamy Nutmeg Chicken

• 6 to 8 chicken pieces, skin removed
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup minced fresh parsley
• 2 can (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tablespoon ground nutmeg
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• Additional ground nutmeg

1. In a large skillet, brown chicken in butter. Remove chicken and set aside.
2. In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces.
3. Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.

chicken, butter, onion, fresh parsley, condensed cream, sour cream, milk, ground nutmeg, sage, thyme, rosemary, ground nutmeg

Taken from www.tasteofhome.com/recipes/creamy-nutmeg-chicken/ (may not work)