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Naples valley chicken
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Margarine | | 6
| | Boneless Chicken Breasts | | 1/2
| lbs | Fresh Mushrooms, Sliced | | 1/2
| cup | Onion, Chopped | | 1
| cup | Dry White Wine | | 1
| cup | Chicken Bouillon | | 1
| tbsp | Parsley, Chopped | | | Garlic Powder | | 1 1/2
| tsp | Oregano | | 1
| tsp | Salt | | | Pepper | | 4
| tbsp | Flour | | 1/2
| cup | Water |
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Procedures:
| 1 | Brown chicken breasts in melted margarine, remove and set aside. | | 2 | Saute mushrooms & onions in the same pan until tender. | | 3 | Return chicken to pan. | | 4 | Add wine, bouillon, parsley, garlic powder, oregano, salt & pepper. | | 5 | Cover chicken and simmer 40 minutes. | | 6 | Remove chicken. | | 7 | Blend flour & water into pan juices. | | 8 | Stir until thickened. | | 9 | Return chicken to pan. | | 10 | Heat through or refrigerate until serving time, then reheat |
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