Tipsy Chicken Recipe - Cooking Index
8 | Chicken breast fillets | |
[skinless/boneless] | ||
1 cup | 62g / 2.2oz | Flour |
1/2 cup | 99g / 3.5oz | Butter |
5 | Green onions[chopped] | |
3 | Celery [chopped] | |
1/2 cup | 73g / 2.6oz | Parsley [chopped] |
2 | Chicken bullion | |
1/2 cup | 118ml | Fresh mushrooms or |
4 oz | 113g | Mushrooms - (1 jar or can) |
1 cup | 237ml | White wine |
1 tablespoon | 15ml | Worcestershire sauce |
1) Rinse the chicken and pat dry. Season 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 until 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 325Foven for 40 min or `til tender
Source:
"Bill Saiff's Rod and Reel Recipes for Hookin' and Cookin'
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