Buffet Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken breasts,
Flour,
Cooking oil,
Salt to taste,
Pepper to taste,
Butter,
1 Clove: garlic, minced
6: Green onions, chopped
1/2 cup: Mushrooms,
2 tbsp: Flour,
1/2 cup: Water,
1/2 cup: Sherry,
1/2 tsp: Paprika,
1/2 tsp: Thyme,
1 tsp: Parsley, chopped
1/2 can: Black olives, pitted, sliced
1 can: Consomme,
1 cup: Sour cream,
Directions:
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 consomme. Bake at 350 F. until tender,
abt. 40 to 60 min. 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), abt. 10 minutes. Serve in chafing
dish.
Source from luhu.jp
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 consomme. Bake at 350 F. until tender,
abt. 40 to 60 min. 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), abt. 10 minutes. Serve in chafing
dish.
Source from luhu.jp