Buffet Chicken

Ingredients

some pepper to butter
525 gr chicken breasts
1 clove garlic
6 green onions
45 gr mushrooms
16 gr flour
120 ml water
120 ml sherry
1 gr paprika
1 gr thyme
1 gr parsley
1/2 packages black olives
1 package consomme
240 ml sour cream

Instructions

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 180ÂșC . 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.