Title: Buffet Chicken
Categories: Fowl Blank
Yield: 4 Servings

2	lb	Chicken breasts; boned and skinned
		Flour
		Cooking oil
		Salt and pepper; to taste
		Butter
1		Clove garlic; minced
6		Green onions; chopped
1/2	c	Mushrooms
2	tb	Flour
1/2	c	Water
1/2	c	Sherry
1/2	ts	Paprika
1/2	ts	Thyme
1	ts	Parsley
1/2	cn	Pitted ripe olives; sliced
1	cn	Chicken broth
1	c	Sour cream

Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Saut‚ 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 consomm‚. Bake at 350ø 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

Posted to MM-Recipes Digest V4 #6

Recipe by: Mrs. Hugh G. Thompson, Jr

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