4 lbs. boneless chicken, cut in pieces
3/4 c. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic, chopped
1 stick plus 3 tbsp. butter
1 c. wine (any red table or cooking wine)
1 chicken bouillon cube, dissolved in 1/2 c. water
1 lb. fresh mushrooms sliced (can be omitted)
1 tbsp. lemon juice

Dip meat in flour-salt-pepper. Brown in 1 stick melted butter 2 to 3 minutes each side. Drain fat from skillet. Arrange in baking dish. Add wine, bouillon and garlic to skillet and cook over medium heat. When liquid is fully blended pour over meat. Brown mushrooms in 3 tablespoons butter and sprinkle with lemon juice. Cover meat with mushrooms. Cover dish with foil. Bake at 350 degrees for 40 to 50 minutes. Makes 8 servings.