Chicken With Yogurt
INGREDIENTS:
2 tb Vegetable oil 1 cn (16 ounces) sauerkraut,
6 lg Chicken breast halves -drained
-(about 21/2 pounds) 1/2 ts Caraway seed
1 cn (16 ounces) sliced 1/4 ts Crushed red pepper Sour
-potatoes, drained -cream
2 tb Vegetable oil 1 cn (16 ounces) sauerkraut,
6 lg Chicken breast halves -drained
-(about 21/2 pounds) 1/2 ts Caraway seed
1 cn (16 ounces) sliced 1/4 ts Crushed red pepper Sour
-potatoes, drained -cream
Heat oil in 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on both sides. Drain fat from skillet. Add potatoes to skillet.
Mix sauerkraut, caraway seed and red pepper; spoon over potatoes. Cover and cook over low heat 35 to 40 minutes or until chicken is done. Serve with sour cream.
6 servings.
Mix sauerkraut, caraway seed and red pepper; spoon over potatoes. Cover and cook over low heat 35 to 40 minutes or until chicken is done. Serve with sour cream.
6 servings.