2 tbsp. salad oil
3 lb. fryer chicken
1/2 tsp. salt
3/4 c. diced onion
1/2 lb. mushrooms
1/2 c. dry sherry
1/4 tsp. each marjoram, thyme basil and rosemary
2 tbsp. butter
1 tbsp. flour

Pour oil into large frying pan, brown salted chicken. While chicken is browning place onions, mushrooms and wine in 13 x 9 inch pan or dish. Place browned chicken on top and sprinkle with herb seasoning.

Bake, covered, at 350 degrees for 40 minutes or until done. Meanwhile, discard oil in fry pan and melt butter, stir in flour and cook stirring constantly until bubbly. When chicken is cooked, remove to serving dish and keep warm. Pour onions, mushrooms and liquid into fry pan and cook stirring until thickened. Pour sauce over chicken and serve.