Tipsy Chicken
By: Anonymous
Published: Sunday, February 14, 2010 - 2:57am

Ingredients




8 Chicken breast fillets [skinless/boneless]
1 cup Flour
cup Butter
5 Green onions[chopped]
3 stalks celery [chopped]
cup Parsley [chopped]
2 Cubes of chicken bullion
cup Fresh mushrooms or
4 ounces (1 jar or can) mushrooms
1 cup White wine
1 tablespoon Worchestershire sauce

Preparation

1 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 2 Sourse: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook