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Buffet Chicken

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Chicken breasts Flour Cooking oil Salt to taste Pepper to taste Butter

    2. 1 Garlic - minced

    3. 6 Green onions - chopped

    4. 1/2 cup 118ml Mushrooms

    5. 2 tablespoons 30ml Flour

    6. 1/2 cup 118ml Water

    7. 1/2 cup 118ml Sherry

    8. 1/2 teaspoon 2 1/2ml Paprika

    9. 1/2 teaspoon 2 1/2ml Thyme

    10. 1 teaspoon 5ml Parsley - chopped

    11. 1/2 Black olives - pitted, sliced

    12. 1 Consommee

    13. 1 cup 237ml Sour cream

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Saute 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 consommee. Bake at 350F. until tender, about.

    2. 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.

    3. minutes. Serve in chafing dish.

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