Chicken A La Russe
|Flour||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄8 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Chicken breasts||3 , cut in half|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Dairy sour cream||1⁄2 Pint (1 Cup)|
|Chopped chives||1 1⁄2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Mix first 4 ingredients; dredge chicken pieces in flour mixture.
Melt butter or margarine in blazer pan of chafing dish or in heavy fry pan over table top butane unit over direct moderate flame.
Brown chicken evenly, turning as needed.
Sprinkle herbs over chicken.
Cover; cook over low direct flame until tender, turning occasionally, 30 to 40 minutes.
Remove cover and crisp chicken; remove pieces from pan and keep warm.
Cook until tender; stir in sour cream and chives.
Heat, stirring gently.
Return chicken pieces to pan; cover and heat.
Before serving sprinkle with parsley and place blazer pan in water jacket.