Recipe - Buffet Chicken

2 pound Chicken Breasts; boned and
skinned
Flour
Cooking Oil
Salt And Pepper; to taste
Butter
1 Clove Garlic; minced
6 Green Onions; chopped
One half cup Mushrooms
2 tablespoon Flour
One half cup Water
One half cup Sherry
One half teaspoon Paprika
One half teaspoon Thyme
1 teaspoon Parsley
One half cn Pitted Ripe Olives; cut or sliced up
1 cn Chicken Broth
1 cup Sour Cream

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 MCRecipe Digest V1 #821 by Bill Spalding billspa@icanect.net
on Oct 01, 1997