ntl@mhuxl.UUCP (LOVELETTE) (04/11/85)
8 broiler-fryer chicken thighs, boned and cut into 4 pieces
1/4 cup flour
1 tsp salt
1/4 tsp pepper
3 t butter clarified
1 cup chopped green onions, white and green parts
1/2 lb fresh mushrooms, thinly sliced
1/2 cup chicken broth
1/3 cup marasala wine
In a small bowl, mix together flour, salt and pepper. Add chicken, one
piece at a time, dredging to coat. In a large frying pan, over medium-
high heat, melt clarified butter. Add chicken and cook, turning, about
10 minutes or until brown on all sides. Sprinkle green onion and mushrooms
over chicken; then add broth and marasala. Cover, reduce heat to low, simmer
about 10 minutes or until fork can be inserted in chicken with ease.
Serve over rice, serves 4.
NEED RECEIPE FOR FRENCH CANADIAN PEA SOUP.