| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Chicken breasts boned |
| 1/2 | c | Flour |
| 3 | tb | Butter |
| 1 | ts | Salt |
| 1 | c | Chicken stock |
| 2 | ts | Paprika |
| 1 | c | Sour cream |
| 4 | Sprigs parsley | |
| 1/2 | Bay leaf | |
| 2 | Sprigs thyme | |
| 1/2 | sm | Onion |
| 2 | Cloves | |
| 1/2 | Stalk celery |
INSTRUCTIONS
BOUQUET GARNI TIE ABOVE IN CHEESECLOTH Dredge chicken in flour,saute in butter until golden. Season with salt and pepper. Add bouquet garni, chicken stock, and paprika. Bring to boil,reduce heat to simmer, cover and simmer for 25 minutes. Discard bouquet garni. Stir in sour cream. Heat thoroughly witout boiling. Serve with wild rice. Garnish with parsley sprigs. NOTES : Recipe from the Millersville University Campus Club Cookbook. Entre served at Elijah Festival, March 1978 Recipe by: Gray Sellers Posted to MC-Recipe Digest V1 #988 by tony <tautog78@yahoo.com> on Jan 6, 1998
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