Russian Chicken

• 1 chicken, cut up
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. butter or margarine
• 3/4 c. water, divided
• 1 packet MBT chicken broth
• 1/4 lb. mushrooms
• 4 green onions, thinly sliced
• 1 large tomato, peeled and diced
• 1/2 tsp. leaf thyme, crumbled
• 2 tsp. flour
• 3/4 c. sour cream
• cooked noodles or rice

1. Brown chicken in butter or margarine.
2. Add 1/4 cup water. Cover and simmer about 30 minutes or until done.
3. Put in covered casserole in oven to keep warm.
4. In skillet, cook mushrooms, onions, tomato and thyme in drippings for 5 minutes.
5. Sprinkle with flour and cook 1 minute more.
6. Dissolve the MBT in the remaining 1/2 cup water.
7. Add to skillet and cook until smooth. Remove from heat and add the sour cream.
8. Cook over very low heat about 3 minutes or until hot.
9. Pour over chicken and noodles or rice.

chicken, salt, pepper, butter, water, chicken broth, mushrooms, green onions, tomato, leaf thyme, flour, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688477 (may not work)