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 firstname.lastname@example.org Recipe by: Mrs. Hugh G. Thompson, Jr Posted to MC-Recipe Digest V1 #821 by Bill Spalding
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (29%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 160mg||49 %|
|Sodium 744.8mg||26 %|
|Potassium 986.4mg||26 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 32.7g|
|Protein 55.8g||80 %|
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Calories per serving: 560
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