Chicken Water Chestnut Paprika

CHICKEN WATER CHESTNUT PAPRIKA 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the Marlin Estate in Heath, Texas in 1998.
1 cup flour
2-1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 chicken pieces skinned and boned
1/4 cup butter
1 large clove garlic finely minced
2-1/2 cups chicken stock
2 cups sour cream
2 tablespoons Worcestershire sauce
1/4 cup dry sherry
15 water chestnuts drained and sliced
Preheat oven to 325.
In a bag combine flour, paprika, cayenne, ginger, basil, nutmeg, 
salt, and pepper.
Shake chicken pieces a few at a time in flour mixture.
In a skillet brown chicken on all sides in hot butter then transfer 
to a shallow baking dish.
Saut� garlic in drippings for 2 minutes.
Stir in chicken broth, sour cream, Worcestershire sauce, sherry and 
water chestnuts.
Heat through stirring constantly but do not boil then pour over 
chicken.
Bake uncovered for 1 hour.
== Contributed by: ==
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Category:Cathy's Recipes