Saronno, grated rind and juice.   Simm e r 5 minutes.   Mix ch i cken broth and

cornstarch.   Stir mixture into skillet.   Stir over low heat until mixture bubb l es a n d thickens.   Season t o taste wi t h salt, if necessary.   Spoon

mixture into patty shell.   Garnish with parsley and diced toma t o, if desired. Makes 6 servings.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- 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. b eef c onsomme

3/4 c. tomato juice

1/2 c. dry sherry

4 tbsp. fl o ur



Skin b r easts, roll and brown in butter and olive oil.   P ut breasts in roaster. Add flour to oil and butter and add r e maining ingre d ients.   Co o k a few

minutes and pour over chicken in roaster.   Cover roaster and bake at 325 to

350 degrees for about 2 hours.   If fre e zing (sauce is better after frozen

for a wee k ), bake for only 1/2 hour.   Defrost all day when serving, and bake for the re maining 1 1/2 hours at 325 degrees.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN ST. STE V ENS




4 whole chicken breasts, boned,

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