Patio Chicken

1 cut up chicken
1/2 c flour
1/2 c butter
1/2 lb sliced fresh mushrooms
1/2 c milk
salt and pepper
2 c sour cream

Dip chicken pieces in milk and roll in flour seasoned with salt and pepper. Melt butter in skillet and brown chicken pieces. Place chicken pieces in a casserole. Saute mushrooms in the butter for about 5 minutes. Spoon over chicken pieces. Cover mushrooms and chicken with sour cream. Bake in a slow oven (325 degrees) 30 to 45 minutes or until chicken is tender.