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.
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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.
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CHICKEN ST. STE
V
ENS
4 whole chicken breasts, boned,
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