Chicken Sherry

Ingredients:

• 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

Preparation:

1. Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster.
2. Add flour to oil and butter and add remaining ingredients.
3. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours.
4. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour.
5. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.

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