Ingredients
-
6
-
1/4
-
4
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Breast of Chicken Scala, This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track., So yummy! I didn’t flour the chicken either. Only simmered for 20 minutes and turned twice in the sauce then I removed chicken and made a slurry with warm water and flour to thicken the sauce. I returned the chicken to the sauce for 5 more minutes then served with steamed carrots and baked potatoes. Not fussy-very easy and tasty. Everyone in the family ate it too-thank you., I made this for supper tonight using only half the margarine called for. I also thickened the sauce with a slurry of 2 tablespoons cornstarch and 2 tablespoons water. I must admit, both my husband and I were skeptical of the recipe at first. But, thanks to the reviews, I went ahead and gave it a shot. And, boy, am I glad I did! My husband shredded his chicken on his plate and mixed it, the rice, and the sauce to make something like a chicken bog. And I followed suit. It reminded us both of a cross between chicken bog and beef stroganoff this way. I also think it would be good over noodles and maybe even adapted into a stew. My husband liked it so much that he insisted that I keep the recipe and make it for his parents soon. Thanks!
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Steps
|
1
Done
|
Dredge Each Chicken Breast in Flour. |
|
2
Done
|
Melt Butter in Large Saute Pan. Add Chicken and Saute Until Golden Brown on Each Side. |
|
3
Done
|
Add Consomme. Reduce Heat to Low, Cover and Simmer For 45 Minutes. |
|
4
Done
|
Stir in Sour Cream, Salt and Pepper. Simmer 10 Minutes Longer. |
|
5
Done
|
Serve Each Breast With a Drizzle of the Sauce. |
|
6
Done
|
Note: the Sauce Will Be Thin, Like Au Jus. If You Prefer a Gravy-Like Consistency, Add a Little Flour and Whisk Until Thickened. |
