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NAPLES VALLEY CHICKEN

Category:    Chicken
Yield: 6 servings
 
      4 tb Margarine                                Garlic Powder
      6    Boneless Chicken Breasts        1 1/2 ts Oregano
    1/2 lb Fresh Mushrooms, Sliced             1 ts Salt
    1/2 c  Onion, Chopped                           Pepper
      1 c  Dry White Wine                      4 tb Flour
      1 c  Chicken Bouillon                  1/2 c  Water
      1 tb Parsley, Chopped               
 
  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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