1 large broiler-fryer
1/4 cup butter or margarine
2 tsp. flour
4 small scallions (sliced with green tops to make about 1/2 cup)
1 can (3 oz.) sliced mushrooms
2 medium tomatoes (skinned, seeded and chopped to make about 3/4 cup)
1/2 tsp. sugar
1/4 tsp. dry crushed thyme
2 tbsp. minced parsley
1 cup commercial sour cream
Cut chicken into 10 pieces, wash and dry.
In a large skillet brown chicken in hot butter. Cover and cook over low heat until tender, turning as necessary. Remove chicken and keep hot.
Pour any excess fat from pan, stir flour into drippings over low heat. Add scallions, drained mushrooms (reserving liquid), tomatoes, sugar, thyme and parsley. Stir with a wooden spoon to get up browned particles at bottom of pan and to cook slightly.
Stir in room-temperature sour cream. Thin sauce if necessary with reserved mushroom liquid. Add salt and pepper to taste and paprika to give color. Heat but do not boil. Pour sauce around chicken and serve hot. Makes 4 servings.