2 whole chicken breasts or 6 thighs
2 tbsp. butter
2 tbsp. minced onion
1/4 lb. mushrooms
2/3 c. Chablis white wine + 2 tsp.
1 tsp. cornstarch
Salt, nutmeg to taste

Bone, skin and halve 2 whole chicken breasts (2 pounds total) to make 4 pieces or just skin (6) thighs and leave whole. Sprinkle salt and nutmeg on both sides. Brown in a skillet in 2 tablespoons butter.

Add 2 tablespoons minced onion, 1/4 pound mushrooms, 2/3 cup white wine. Bring to boil, cover, reduce heat and simmer 15 minutes. Remove chicken to a warm serving platter.

Bring pan juices to a boil and cook, stirring juices until liquid is slightly reduced. Stir in a mixture of 1 teaspoon cornstarch and 2 tablespoons Chablis white wine. Cook, stirring mixture, until thickened.

Spoon sauce over chicken. Serve with rice pilaf and a vegetable such as whole green beans or asparagus.