CHICKEN SHERRY
Instructions:
- 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.