Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Chicken; cut into serving
-pieces
Flour; for dredging
Salt pepper; to taste
1/4 c Olive oil
2 tb Butter
2 ts Garlic; finely minced
1/2 c Wine, white, dry
1 tb Lemon juice
3 tb Parsley; finely chopped

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.

The Sixty-Minute Gourmet
Pierre Franey

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