Ingredients:

8 breasts of chicken, boneless and skinless

1 carrot, scraped and cut in rings

1 onion, peeled and diced

Salt and pepper to taste

2 sprigs parsley

2 shallots, diced

2 stalks celery with leaves, diced

¼ teaspoon soy sauce

¼ teaspoon seasoning salt

2 cups water (or more)

Directions:

Place chicken breasts in a roasting pan with other ingredients. Cover and cook until very tender, about 1 hour in a 350° oven. Pour off broth. Strain and reserve. (There should be 2 cups.)

Sour-cream Mushroom Sauce:

2 cloves garlic, pressed

1 lb. fresh mushrooms

6 tablespoons butter

Salt and pepper

¼ cup flour

2 cups reserved chicken broth

1 cup sour cream

Place garlic and mushrooms in a wooden bowl and chop fine. Melt butter. Stir in mushroom mixture and season. Cover and cook 3-4 minutes over low heat. Stir occasionally. Add flour mixed to a paste with broth and cook until thick, stirring constantly. Pour in sour cream. Keep heat low. Stir until hot; watch carefully not to let it boil and curdle. High heat often causes the sauce to separate.

To serve, place chicken breasts on a platter and either pour the sauce over them or pass separately. This sauce can be kept warm on a hot plate or in a chafing dish.