Buffet chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken breasts |
| Flour | ||
| Cooking oil | ||
| Salt to taste | ||
| Pepper to taste | ||
| Butter | ||
| 1 | Clove garlic, minced | |
| 6 | 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 |
Directions
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.