| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bake-shoppe, Casseroles, Poultry |
10 |
Servings |
INGREDIENTS
| 12 |
|
Skinless Chicken Breasts |
| 1/2 |
c |
Olive Oil |
| 1/4 |
lb |
Butter Or Margarine; (1 Stick) |
| 1/4 |
bn |
Parsley; chopped fine |
| 1 |
md |
Onion; chopped fine |
| 3 |
lg |
Celelry Stalks; chopped fine |
| 2 |
cn |
Beef Consomme |
| 3/4 |
c |
Tomato Juice |
| 1/2 |
c |
Sherry Cooking Wine; or more to taste |
| 1/4 |
c |
Flour; (For Sauce) |
|
|
Salt And Pepper; to taste |
INSTRUCTIONS
Flour, salt and pepper chicken. Brown in melted fat. Remove from fat and
pour wine over, let stand while you make the sauce. Brown vegetables in
fat. Add flour and stir until smooth. Add consomme and tomato juice stir
constantly until smooth. Add chicken and wine. Cook 2 hours at 250°. Turn
heat down to lowest setting and let stand until ready to serve.
Serves 10 to 12
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Mrs. Virginia Morton
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Mar 1,
1998
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”