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Chicken Tipsy Recipe

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This recipe for Chicken Tipsy, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Berrocal

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter 8 skinless chicken thighs

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 (5 ounce) jar pimento-stuffed green olives 1 (8 ounce) package sliced fresh mushrooms

1 1/4 cups Chablis or white wine

Directions:
Directions:
Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown, about 3 minutes. Place in a slow cooker.

Reduce the heat to medium. Add the cream of mushroom soup and cream of celery soup to the skillet and heat until creamy. Pour over the chicken in the slow cooker, then stir in the olives, mushrooms, wine, and flour.

Cover, and cook on Low maybe for 4 hours.

 

 

 

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