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