MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buffet Chicken
 Categories: Poultry, Vegetables, Dairy, Mushrooms, Wine
      Yield: 4 Servings

      2 lb Chicken breasts or thighs
           Flour
           Oil
           Salt & pepper
           Butter
      1 cl Garlic; minced
      6    Green onions; chopped
    1/2 c  Mushrooms
      2 tb Flour
    1/2 c  Water
    1/2 c  Sherry
    1/2 ts Paprika
    1/2 ts Thyme
      1 ts Parsley; chopped
      7 oz Can sliced black olives
     14 oz Can consommé
      1 c  Dairy sour cream

  Bone and skin chicken. 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 consommé.

  Bake at 350°F/175°C 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.

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