Naples valley chicken

Yield: 6 servings

Measure Ingredient
4 tablespoons Margarine
6 \N 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
\N \N Garlic Powder
1½ teaspoon Oregano
1 teaspoon Salt
\N \N 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"

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