Recipe - Chicken And Mushrooms

1 (3lb) frying chicken
cut into serving pieces
Salt
Freshly ground black pepper
4 tablespoon Olive or vegetable oil
1 One half cup Chopped onions
4 tablespoon Allpurpose flour
2 cup Chicken broth
1 pound Mushrooms, cut or sliced up
One fourth cup Chopped parsley

PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and
pepper. In large, heavybottomed skillet, heat oil over high heat and brown
chicken pieces, turning when necessary. Adjust heat so that chicken browns
quickly but does not burn. Transfer chicken to shallow casserole large
enough to hold chicken in 1 layer. Add onions to skillet and cook, stirring
frequently, about 5 minutes or until onions are soft and lightly colored.
Stir in flour, mixing well with spoon. Pour in chicken broth and, stirring
constantly, bring to a boil. Reduce heat and let it simmer 2to3 minutes.
Pour sauce over chicken in casserole. Bake, covered tightly, about 20
minutes. Scatter mushrooms over chicken, recover and bake 10 minutes
longer or until chicken is tender. Sprinkle parsley over top and serve.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini