3 whole chicken breasts, boned, halved & skin removed
Flour
1/4 c. butter
1 can (10 1/2 oz.) consomme
1/2 c. sour cream
1/4 tsp. black pepper
Grated Parmesan cheese

A can of mushroom soup can be substituted.

Flour chicken and brown on each side in hot butter in a large skillet or Dutch oven. Add consomme; simmer covered for about 45 minutes. Stir in sour cream and pepper. Simmer 10 minutes longer or until tender. Before serving, sprinkle with Parmesan cheese and run under broiler for a few minutes. Serves 4 to 6.

For large groups double the amount of chicken and cut into serving size pieces. Add garlic powder, a squeeze of lemon juice and a can of mushrooms. Brown on stove, make the sauce and put in large roasting pan. Cover with foil and finish cooking at 325 degrees (about 45 minutes). Add cheese and run under the broiler.