Tipsy chicken

Yield: 8 servings

Measure Ingredient
8 litres Chicken breast fillets
\N \N [skinless/boneless]
1 cup Flour
½ cup Butter
5 \N Green onions[chopped]
3 \N Stalks celery [chopped]
½ cup Parsley [chopped]
2 \N Cubes of chicken bullion
½ cup Fresh mushrooms or
4 ounces (1 jar or can) mushrooms
1 cup White wine
1 tablespoon Worchestershire sauce

1) Rinse the chicken and pat dry, then sprinkle with salt and pepper to taste, coat with flour... 2) Arrange the chicken in a 9"X 13" glass baking dish... 3) Combine the remaining ingredients in a small sauce pan and simmer over med heat `til celery is tender...

then cool. Pour over the chicken 4) Cover and chill several hours or over night in the `fridge, then bake in a 325øoven for 40 min or `til tender

Sourse: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Typed with permission for you by Fred Goslin on Cyberealm Bbs home of KookNet in Watertown NY (315) 786-1120

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