CHICKEN SHERRY
6
chicken breasts, boned 3/4 c. olive oil
1 stick butter or
margarine
1/4 bunch parsley 1 onion,
chopped
2 c.
beef consommé 3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour
Skin breasts, roll and brown in butter and olive oil. Put
breasts in roaster. Add flour to oil and butter and add remaining ingredients.
Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at
325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen
for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for
the remaining 1 1/2 hours at 325 degrees.
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