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"