Recipe - Tipsy Chicken

8 Chicken breast fillets
[skinless/boneless]
1 cup Flour
One half cup Butter
5 Green onions[chopped]
3 Stalks celery [chopped]
One half cup Parsley [chopped]
2 Cubes of chicken bullion
One half cup Fresh mushrooms or
4 ounce (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 325øoven 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) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini