Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean chicken breasts and dry well. in a shallow dish combine flour, cayenne pepper, paprika, salt and pepper. dredge chicken breasts in flour mixture to coat and shake off excess. in large skillet heat 1/4 cup oil over medium heat. add chicken and brown well on both sides. remove chicken from pan and set aside. pour excess oil from pan, leaving a thin layer. add onions and garlic, saute, stirring occasionally until translucent, about 3-5 minutes. in a bowl combine sour cream and chicken broth and green onions and mix well. transfer chicken back to skillet, and pour sour cream mixture over it. bring to a simmer and cook, covered, until done, about 10 minutes. serve on buttered noodles with chopped parsley.

Target recipe: place the vinegar in the bottom of a deep ovenproof casserole dish or dutch oven with a cover. add chicken and surround with vegetables. add seasonings to taste. cover tightly and roast at 350* for 1 hour. the meat will be moist and juicy without having a strong vinegar taste. i learned to not go by the cooking time of this recipe. it is best to go by the estimated time on the chicken wrapper for the weight of the chicken. i could never find a 3 1/2-pound chicken, only larger.