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"

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