Buffet Chicken
Submitted by s_ewins
Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsHere’s a dinner party recipe that practically runs itself.
Floured chicken breasts get browned golden, then nestle into a casserole with sauteed mushrooms, scallions, and garlic.
A sherry-laced sauce made with beef consomme, thyme, and paprika bubbles away in the oven until the chicken is fork-tender.
Sliced black olives add a briny pop, and a generous stir of sour cream right at the end turns the sauce rich and velvety.
The best part? Make the whole thing ahead, freeze it, then reheat and fold in the sour cream when guests arrive. Chafing dish optional but encouraged.
Pro Tips
- Don’t boil after adding the sour cream. Gentle heat keeps it smooth and creamy; high heat will make it curdle and separate.
- Use dry sherry, not cooking sherry, which is loaded with sodium and tastes flat.
- This freezes beautifully without the sour cream. Thaw overnight, reheat, then stir in the sour cream fresh.
Ingredients
Directions
Bone and skin chicken breasts.
Flour lightly and brown in oil.
Salt and pepper and place in large casserole.
Sauté 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 350℉ (180℃). until tender, about 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), about 10 minutes. Serve in chafing dish.
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