Buffet Chicken

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breasts
		Flour
		Cooking oil
		Salt to taste
		Pepper to taste
		Butter
1		Garlic - minced
6		Green onions - chopped
1/2 cup	118ml	Mushrooms
2 tablespoons	30ml	Flour
1/2 cup	118ml	Water
1/2 cup	118ml	Sherry
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Thyme
1 teaspoon	5ml	Parsley - chopped
1/2		Black olives - pitted, sliced
1		Consommee
1 cup	237ml	Sour cream

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. 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.

Source:
RECIPE FOR HEALTH SHOW #RHG017

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