| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Fowl & game, To post | 4 | Servings | |
INGREDIENTS
| 2 | lb | Chicken Breasts; boned and skinned |
| Flour | ||
| Cooking Oil | ||
| Salt And Pepper; to taste | ||
| Butter | ||
| 1 | Clove Garlic; minced | |
| 6 | Green Onions; chopped | |
| 1/2 | c | Mushrooms |
| 2 | tb | Flour |
| 1/2 | c | Water |
| 1/2 | c | Sherry |
| 1/2 | ts | Paprika |
| 1/2 | ts | Thyme |
| 1 | ts | Parsley |
| 1/2 | cn | Pitted Ripe Olives; sliced |
| 1 | cn | Chicken Broth |
| 1 | c | Sour Cream |
INSTRUCTIONS
Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Sauté 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 consommé. Bake at 350° until tender, about 40 to 60 minutes. 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), about 10 minutes. Serve in chafing dish. Serves 4 Makes 6 servings Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Hugh G. Thompson, Jr Posted to MC-Recipe Digest V1 #821 by Bill Spalding <billspa@icanect.net> on Oct 01, 1997
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