Buffet chicken

Yield: 4 servings

Measure Ingredient
2 pounds Chicken breasts
\N \N Flour
\N \N Cooking oil
\N \N Salt to taste
\N \N Pepper to taste
\N \N Butter
1 \N Clove garlic, minced
6 \N Green onions, chopped
½ cup Mushrooms
2 tablespoons Flour
½ cup Water
½ cup Sherry
½ teaspoon Paprika
½ teaspoon Thyme
1 teaspoon Parsley, chopped
½ can Black olives, pitted, sliced
1 can Consomme'
1 cup Sour cream

Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Saute garlic, onions, and mushrooms in butter until tender but not brown. Add this to the chicken. Make a paste of flour, water, and sherry. Pour over the chicken. Then sprinkle on the paprika, thyme, and parsley. Add olives and pour over all the can of consomme'. Bake at 350 F. until tender, abt. 40 to 60 min. Add the sour cream and heat through.

This may be made far ahead and even frozen. Just reheat and stir in the sour cream until heated (do NOT boil), abt. 10 minutes. Serve in chafing dish.

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