Naples Valley Chicken

• 4 tablespoons margarine
• 4 -6 boneless chicken breast halves
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1 cup dry white wine
• 1 cup chicken bouillon
• 1 tablespoon chopped parsley
• 1 dash garlic powder
• 1 1/2 teaspoons oregano
• 1 teaspoon salt
• 1 dash pepper
• 4 tablespoons flour
• 1/2 cup water

1. Brown chicken breasts in melted margarine, remove and set aside.
2. Saute mushrooms and onions in the same pan until tender.
3. Return chicken to pan.
4. Add wine, bouillon, parsley, garlic powder, oregano, salt, and pepper.
5. Cover chicken and simmer 40 minutes.
6. Remove chicken.
7. Blend flour and water into pan juices.
8. Stir until thickened.
9. Return chicken to pan.
10. Heat through or refrigerate until serving time, then reheat.

margarine, chicken breast halves, fresh mushrooms, onion, white wine, chicken bouillon, parsley, garlic powder, oregano, salt, pepper, flour, water

Taken from www.food.com/recipe/naples-valley-chicken-67548 (may not work)