Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Pieces Frying chicken, legs 1/4 lb Mushrooms, sliced
-with thighs attached and 1/2 c Dry Marsala
-breast halves 1 c Chicken stock
1 ts Salt 3/4 ts Oregano
1/2 ts Pepper 1 cn Pitted black olives (3 1/2
1/2 ts Garlic salt -oz), cut in half crosswise
2 tb Olive oil 3 tb Instant flour (optional)
2 tb Butter 1 tb Chopped fresh parsley
1 lg Onion, coarsely chopped -(garnish)
2 sm Cloves garlic, minced

Season chicken with salt and pepper and garlic salt. Heat oil and butter in
large skillet and brown chicken on all sides. Remove chicken.

In same skillet, saute' onion, garlic and mushrooms for 5 minutes. Remove
with slotted spoon, set aside and keep warm. Pour off excess oil and wipe
out skillet.

Return chicken to skillet and add wine, stock, oregano and olives. Cover
and simmer until chicken is tender, about 35 minutes. Add saute'ed
mushrooms, garlic and onion. (If thicker sauce is desired, combine instant
flour with 3 T cooking liquid and add to skillet for last 10 minutes of
cooking, leaving skillet uncovered.) Sprinkle with parsley before serving.
Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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