Yield: 1 Servings
|3½ pounds||Chicken; cut into serving pieces|
|\N \N||Flour; for dredging|
|\N \N||Salt & pepper; to taste|
|¼ cup||Olive oil|
|2 teaspoons||Garlic; finely minced|
|½ cup||Wine, white, dry|
|1 tablespoon||Lemon juice|
|3 tablespoons||Parsley; finely chopped|
|\N \N||The Sixty-Minute Gourmet|
|\N \N||Pierre Franey|
Dredge the chicken in seasoned flour. Heat the oil in a large, heavy skillet. Add the chicken pieces, skin side down, and cook uncovered until the chicken is golden, eight to ten minutes. Turn the chicken and cook uncovered for another ten minutes, until the chicken is cooked through. Carefully decant the fat from the skillet, leaving the chicken. Add the butter to the skillet and, when hot, add the garlic. Pour the wine around the chicken and bring to a boil.
Sprinkle the lemon juice over the chicken, then sprinkle with parsley. Cover closely and cook for three minutes longer.