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Breast of Chicken Scala Recipe

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This recipe for Breast of Chicken Scala, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Monday, December 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts, skinned, boned and halved
2 tablespoons all-purpose flour
¼ cup butter
1 can (10.5 oz) beef consommé, undiluted
½ cup sour cream
Salt to taste
¼ teaspoon pepper
Parmesan cheese

Directions:
Directions:
Sprinkle chicken evenly with flour. Melt butter in a large skillet. Sauté chicken until brown on both sides, about 15 minutes. Add soup, cover and simmer 45 minutes. Stir in sour cream, salt, and pepper; simmer 10 minutes longer.
Remove chicken to a heat-proof serving dish. Stir sauce in pan to blend well. Pour over chicken. Refrigerate overnight in sauce to improve flavor, if desired, then reheat. Just before serving, sprinkle cheese over top and broil a minute or two until cheese is golden brown. Serve at once. Makes 6 servings.

 

 

 

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