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Chicken Casserole

12 Chicken breasts
1/2 c Olive oil
1 Stick butter; (1/4 lb.) Salt to taste
1 sm Onion; finely chopped
1 bn Parsley; fine chop.
2 tb Flour; (heaping)
2 cn Consomme
3/4 c Tomato juice
3/4 c Sherry; divided


Skin and brown chicken in olive oil and butter. -Salt to taste. Lay pieces in a large baking dish. Add onion and parsley to remaining oil and fry slightly.

Add flour consomme, tomato juice and 1/2 cup sherry.

Pour over chicken. Cover and bake at 275 F. for 3 hrs. Remove bones; place breasts on mounds of wild rice. Add 1/4 cup sherry to sauce, then spoon on sauce. (If sauce is too thin, add thickening after removing chicken).


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