Recipe for Tipsy Chicken


8 liter chicken breast fillets
1 [skinless/boneless]
1 cup flour
1/2 cup butter
5 green onions[chopped]
3 stalks celery [chopped]
1/2 cup parsley [chopped]
2 cubes of chicken bullion
1/2 cup fresh mushrooms or
4 oz (1 jar or can) mushrooms
1 cup white wine
1 tablespoon worchestershire sauce


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 325ĝoven for 40 min or `til tender

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