1 lg. fryer, cut up, or sufficient pieces of choice
1/4 lb. butter
2 lg. tbsp. flour
1/4 tsp. garlic powder
1/3 c. parsley flakes
1/4 tsp. thyme
1 bunch scallions, cut up
4 oz. can sliced mushrooms or equivalent of fresh
1 3/4 c. water (hot)
2 beef bouillon cubes
1/4 c. sauterne wine

Brown cut up chicken pieces in butter. Remove form pan and place in clean skillet or casserole. Loosen all particles that may have stuck to original skillet. Dissolve bouillon cubes in the hot water. Add flour, herbs and bouillon, wine to the original skillet. Salt and pepper to taste. Allow to boil and thicken.

Pour over browned chicken. Top with mushrooms. Allow to simmer 45 minutes to 1 hour. May also bake in oven at 350 degrees for 1 hour. Cover. Sauce makes excellent gravy over rice or potatoes.