The day after Christmas, Jack and I visited Alissa & Levi at their place in Greenlake. Alissa cooked this deelish dinner for us. It is a recipe, she said, from her Runkle relatives when they lived in Oklahoma. It has traveled, I'm sure, throughout the midwest, the South, (Colorado) where Alissa & Levi were raised, and now the Pacific Northwest. :)
Jack and I feel so lucky to be able to taste this yummy dish ---- Alissa served with healthy side-dishes of spinach salad and steamed broccoli and garlic bread. :)
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Debby Zumberg's Chicken (with Alissa's notes)
4 Chicken Breasts (I split mine down the middle)
2 T flour (doesn't need to be exact)
1/4 C butter (this is for frying the chicken- I used olive oil instead)
2 10 and-a-half ounce cans of beef consomme, undiluted
1 C sour cream
1 T Parmesan cheese (I'm never exact on this- I just sprinkle)
1/4 t Pepper
Cornstarch (or flour- that's what I used) to thicken if desired
Dredge chicken pieces in flour. Saute in butter (or oil) until golden brown (about 15 min)
Add consumme; simmer anywhere between 14-45 minutes (that's what my recipe says- weird)
Stir in sour cream and pepper; simmer 10 min
Remove chicken to oven-proof dish, stir sauce in pan to mix well (add corn starch to thicken if desired)
Pour on top of chicken and sprinkle Parmesan cheese on top.
Put under broiler to make golden brown.
Serve on noodles or rice.
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