1 (3-4 lb.) frying chicken, cut in pieces and floured
4-6 tbsp. butter
1 c. white wine, mixed with 1/2 c. cream of celery soup
Chopped parsley or chives for garnish

Brown chicken pieces, season to taste with salt and pepper. Reduce heat, cover, and cook on top of stove for about 10 minutes. Add a little wine if desired. Place chicken in shallow casserole, add wine-soup mixture and any desired flavoring (basil, etc.)

Bake uncovered at 350 degrees for 45 minutes, turning chicken pieces once or twice during baking. Garnish with parsley or chives.