Swiss Chicken with Mushrooms

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Preparation info

  • Serves


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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 1 chicken fryer, cut up or an equal amount of chicken (parts)
  • ¼ cup flour
  • ½ teaspoon oregano
  • ½ teaspoon marjoram
  • ½ teaspoon garlic salt
  • 2 tablespoons olive oil Salt, to taste Pepper, to taste
  • 1 teaspoon paprika
  • 4 green onions, diced
  • 12 to 18 mushrooms, sliced thin
  • ¼ cup dry white wine
  • ½ pint sour cream
  • ¼ pound Swiss cheese


Presoak pot, top and bottom, in water for fifteen minutes.

Shake chicken in bag containing mixture of flour, oregano, paprika, marjoram and garlic salt. Set aside any remaining seasoned flour.

Brown chicken in frying pan-quickly-in olive oil, adding salt and pepper to taste.

Place browned chicken in pot, and add diced onions and sliced mushrooms.

To chicken drippings in saucepan, add white wine and ¼ pint sour cream; heat and thicken with small amount of sea soned flour that's left over. Pour over chicken. Salt and pepper to taste.

Add grated Swiss cheese to chicken.

Place covered pot in cold oven.

Set temperature to 480 degrees.

Cook 45 minutes.

Remove from oven, pour off sauce into saucepan and thicken with ¼ pint sour cream and small amount of left-over seasoned flour.

Serve with the chicken or over rice.

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