| 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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