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    TIPSY CHICKEN


    Source of Recipe


    BECKY SIMS


    List of Ingredients


    • 8 THIGHS
    • SALT AND PEPPER TO TASTE
    • 1T. BUTTER
    • 1 CAN CREA M OF CELERY SOUP
    • 1 CAN CREAM OF MUSHROOM SOUP
    • 1 - 5 OZ. JAR PIMENTO STUFFED GREEN OLIVES
    • 1-8OZ. PKG. SLICED MUSHROOMS
    • 1 1/4C. CHABLIS WINE
    • 1T. FLOUR


    Instructions


    1. SEASON CHICKEN WITH SALT AND PEPPER.
    2. HEAT BUTTER IN SKILLET AND BROWN CHICKEN 2-3 MINS ON EACH SIDE.
    3. PLACE IN SLOW COOKER.
    4. IN SAUCEPAN HEAT SOUPS UNTIL CREAMY.
    5. POUR OVER CHICKEN, ADD OLIVES, MUSHROOMS,WINE AND FLOUR.
    6. STIR TOGETHER.
    7. COOK ON LOW 8 HOURS.


 

 

 


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