"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tipsy Chicken Recipe

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This recipe for Tipsy Chicken, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Saturday, January 7, 2006


3/4 c. wine (white or rose)
1/4 c. soy sauce
1/4 c. vegetable oil
2 tbsp. water
1 clove garlic (or garlic powder)
1 tsp. ginger
1/4 tsp. oregano
1 tbsp. brown sugar
6-8 skinless chicken breast halves
fresh sliced mushrooms (8 or 16 oz. package depending on how well you like mushrooms)

Mix first 8 ingredients together. Place chicken in dutch oven, pour liquid over chicken, put in sliced mushrooms. Bake at 375F, uncovered for 1 1/2 hours. Serve over rice. If you wish, chop fresh parsley and stir in rice for color.
Note: Our family likes the sauce so I always double the sauce recipe so that there is plenty of sauce to put over the chicken and rice.




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