6 chicken breasts, boned

3/4 c. olive oil

1 stick butter or margarine

1/4 bunch parsley

1 onion, chopped

2 c. beef consommé

3/4 c. tomato juice

1/2 c. dry sherry

4 tbsp. flour

Skin breasts, roll and brown in butter and olive oil.

Put breasts in roaster.

Add flour to oil and butter and add remaining ingredients.

Cook a few minutes and pour over chicken in roaster.

Cover roaster and bake at 325 to 350 degrees for about 2 hours.

If freezing (sauce is better after frozen for a week), bake for only 1/2 hour.

Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.