4 lb. chicken fryer, cut into pieces
1/4 c. butter, melted
1 heaping tbsp. flour
1 1/2 c. white Burgundy
1/4 c. green onions, finely chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. grated lemon rind

Melt the butter in a heavy frying pan and when hot add the chicken. Brown well on both sides. When browned, sprinkle over the heaping tablespoon flour and stir into the pan. Add the chopped green onions and the white Burgundy. Season with salt and pepper, cover the pan, and cook over low heat for 40 minutes or until the chicken is tender. Remove the chicken to a serving platter and keep hot. Turn heat to high and let the sauce reduce to half. Add the grated lemon rind and pour over the chicken. Serves 4.