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"