Chicken Saute Recipe
Ingredients
| Fryer chicken | 3 1/2 pound | |
| Flour | ||
| About 1/4 cup olive oil or salad oil | ||
| Garlic | 1 Clove (5gm), mashed | |
| Sliced mushrooms | 1/2 pound, drained | |
| Parsley | 2 Tablespoon, chopped | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/2 teaspoon crumbled rosemary or marjoram (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Coat chicken pieces with flour.
Heat the oil in a large frying pan and saute chicken in it until golden brown on all sides.
Remove chicken to a baking pan.
Saute garlic and mushrooms in the remaining oil until limp.
Add parsley, wine, salt and pepper to taste, and herbs if desired.
Pour over chicken. (At this point you may refrigerate and bake later.) Bake uncovered in a 350° oven for about 45 minutes or until tender, basting frequently.
Heat the oil in a large frying pan and saute chicken in it until golden brown on all sides.
Remove chicken to a baking pan.
Saute garlic and mushrooms in the remaining oil until limp.
Add parsley, wine, salt and pepper to taste, and herbs if desired.
Pour over chicken. (At this point you may refrigerate and bake later.) Bake uncovered in a 350° oven for about 45 minutes or until tender, basting frequently.
Chef
