Buffet chicken

Yield: 4 Servings

Ingredients:

2 lb Chicken breasts

Instructions:

Flour Cooking oil Salt to taste 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 chopped 1/2 cn Black olives pitted sliced 1 cn Consomme' 1 c Sour cream 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.