Ingredients
6 to 8 chicken pieces, skin removed2 tablespoons butter1/4 cup chopped onion1/4 cup minced fresh parsley2 can (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup sour cream1/2 cup milk1 tablespoon ground nutmeg1/4 teaspoon rubbed sage1/4 teaspoon dried thyme1/4 teaspoon dried rosemary, crushedAdditional ground nutmeg
Preparation
In a large skillet, brown chicken in butter. Remove chicken and set aside.
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.
Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.
