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2 lb. chicken breast or parts
1/4 c. olive oil
1/4 lb. butter
1/2 c. chopped onion
5 Tbsp. chopped green pepper
1 clove garlic
1 c. chicken broth
1/2 c. sliced mushrooms
pinch of thyme
1 tsp. salt
1 bay leaf
1 Tbsp. dried parsley
1 1/2 tsp. rosemary
2 tsp. Accent
1/2 c. celery, chopped
1 c. sliced green olives
1 c. white wine

Rice For Chicken Antoine:
1 Tbsp. oil
1/2 stick butter
1 1/4 c. rice
1/2 c. chopped onion
3 cloves garlic
1/2 c. chopped celery
1/2 c. green peppers, diced
2 1/2 c. water
3 chicken bouillon cubes
salt and pepper to taste

Saute chicken breasts dipped in flour, in olive oil and
butter mixture. Remove and place in shallow roasting pan.
Saute onion, pepper and garlic in same skillet as chicken. Add
chicken broth and spices. Then add celery, mushrooms and
olives. Pour over chicken. In saucepan combine 2 tablespoons
flour, 2 tablespoons butter and 1 cup white wine. Cook until
thickened. Pour over chicken. Cover with foil. Don't peek
for 1 hour. Bake at 375 degrees. Serve with rice.
Rice For Chicken Antoine: Combine in skillet the oil,
butter and rice and cook slowly. Add onion, garlic, celery and
green peppers. Cook until golden. Add salt and pepper to
taste. Add water and bouillon cubes. Cook 15 to 25 minutes or
bake with chicken for 1 hour.

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