2 1/2 lb. spring chicken, split in 1/2 & cut into pieces
Garlic
Rosemary
Sauterne or dry white wine
8 oz. can mushrooms, drained
2 chicken bouillon cubes
Butter
Fresh parsley

Boneless breasts are excellent or any combination of chicken pieces.

Wash and dry chicken, pass slightly through flour. Cover bottom of skillet with cooking oil and bring to medium heat, place chicken in pan. Season with salt, pepper and a "pinch" of rosemary leaves. Cook, uncovered until chicken is lightly browned on both sides; drain oil. Add one finely crushed garlic clove. (Have garlic ready to put with chicken immediately after draining the oil.) When garlic starts to brown at the edges, immediately add 4 to 8 ounces sauterne. Add mushrooms. Add chicken bouillon cubes (2) which have been thinned in 1 1/2 cups hot water.

Simmer chicken until tender; take out chicken and put on warming platter. Add one ounce butter and one teaspoon parsley to sauce. Simmer until cooking spoon dipped in sauce begins to coat slightly. Pour over chicken and serve. Rice is excellent with this dish.