Try this Buffet Chicken recipe, or contribute your own. "Chicken" and "Fowl & game" are two tags used to describe Buffet Chicken.
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 consomm?. Bake at 350? 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 email@example.com Recipe by: Mrs. Hugh G. Thompson, Jr Posted to MC-Recipe Digest V1 #821 by Bill Spalding
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