Frankie Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Take skinless and boneless chicken breasts, cut in strips. In large skillet brown in grease, when slightly brown remove from skillet and brown some flour. Use consommé beef instead of water. Simmer about 1 hour. Serve with creamed potatoes or dry rice. (If consommé is to strong, add some water.)

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