| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cyberealm, Poultry, Main dish |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast fillets [skinless/boneless] |
| 1 |
c |
Flour |
| 1/2 |
c |
Butter |
| 5 |
|
Green onions[chopped] |
| 3 |
|
Stalks celery [chopped] |
| 1/2 |
c |
Parsley [chopped] |
| 2 |
|
Cubes of chicken bullion |
| 1/2 |
c |
Fresh mushrooms or |
| 4 |
oz |
(1 jar or can) mushrooms |
| 1 |
c |
White wine |
| 1 |
tb |
Worchestershire sauce |
INSTRUCTIONS
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 325°oven 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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