Chicken and mushrooms

Yield: 4 servings

Measure Ingredient
1 \N (3-lb) frying chicken -- cut
\N \N Into serving pie
\N \N Salt
\N \N Freshly ground black pepper
4 tablespoons Olive or vegetable oil
1½ cup Chopped onions
4 tablespoons All-purpose flour
2 cups Chicken broth
1 pounds Mushrooms -- sliced
¼ cup Chopped parsley

PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy-bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quicklybut does not burn. Transfer chicken to shallow casserole large enough to hol Scatter mushrooms over chicken, re-cover and bake 10 minutes longer or until chicken is tender.

Sprinkle parsley over top and serve.

MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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