| 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
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