Combine flour, salt, pepper, mace, and nutmeg in a bowl; mix well. Dredge chicken in flour mixture.
Heat oil in a large skillet to 325°. Add dredged chicken, and fry 10 to 15 minutes or until golden brown, turning occasionally.
Place onion and mushrooms over chicken; cook 5 minutes or until onion and mushrooms are tender. Dissolve bouillon cubes in boiling water; pour over chicken. Cover and simmer over low heat 3 hours or until chicken is tender. Skim off excess fat.
Combine catsup, sour cream, wine, and mustard in a small bowl; mix well. Spoon mixture over chicken in skillet, and heat thoroughly. Serve chicken on a bed of hot cooked noodles. Sprinkle with chopped parsley, if desired.
Note: If slow cooker is used, brown chicken in a skillet before placing in slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add sauce mixture during last 30 minutes of cooking time.
Oxmoor House Homestyle Recipes
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