Dust chicken with mixture of flour, garlic salt, pepper, rosemary. Heat 6 T. butter until bubbling. Add chicken and brown until deep golden. Add wine. Turn heat to low, cover, cook 15-20 minutes.
Meanwhile, saute green onion, mushrooms in 2 T. butter until soft. Add to chicken and continue cooking until tender, about 15 more minutes. Only a small amount of rich pan gravy will remain. Sprinkle parsley over chicken and serve hot.
Originally Submitted
9/4/2011
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