Naples valley chicken
6 servings
Ingredients
| Quantity | 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 |
Directions
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"