naples valley chicken

Categories: Poultry
Yield: 6 servings

Measure	Ingredient
4 tablespoons	Margarine
6	Boneless Chicken Breasts
½ pounds	Fresh Mushrooms, Sliced
½ cup	Onion, Chopped
1 cup	Dry White Wine
1 cup	Chicken Bouillon
1 tablespoon	Parsley, Chopped
	Garlic Powder
1½ teaspoon	Oregano
1 teaspoon	Salt
	Pepper
4 tablespoons	Flour
½ cup	Water

Brown chicken breasts in melted margarine, remove and set aside. Saute mushrooms & onions in the same pan until tender. Return chicken to pan. Add wine, bouillon, parsley, garlic powder, oregano, salt & pepper. cover chicken and simmer 40 minutes. Remove chicken. Blend flour & water into pan juices. Stir until thickened. Return chicken to pan. Heat through or refrigerate until serving time, then reheat.

From "Applehood & Mother Pie"