3 whole chicken breasts, boned, halved & skinned
2 tbsp. flour
1/4 c. butter or oil
1 can beef consomme or 1 1/2 c. beef bouillon
1/2 c. sour cream
Salt & pepper to taste
1 tbsp. Parmesan cheese

Dry chicken well and dredge in flour. Fry chicken in hot oil in a large skillet until well browned on both sides. Add consomme and allow to simmer for about 45 minutes. Stir in sour cream, salt and pepper and simmer 10 minutes longer. Remove chicken to a heat proof serving dish or casserole. Stir sauce in pan to mix well and pour over the chicken. Sprinkle Parmesan cheese over top and run under the broiler just to brown. Serve hot. This serves 6. Can be cut down to serve 2 or 4.