1 1/2 to 2 lbs. broiling chicken, cut into quarters
2 tbsp. butter
1 tsp. Mei Yen seasoning
1/4 tsp. fine grind black pepper
1/4 tsp. onion powder
2 tsp. chicken seasoned stock base
1/2 c. dry white wine
1/2 c. tomato sauce
1/2 c. sliced, fresh mushrooms
2 tsp. chervil

Brown chicken in butter in heavy frying pan or casserole; season with Mei Yen and pepper. Combine onion powder, chicken seasoned stock base, wine, tomato sauce, sliced mushrooms, and 1 teaspoon chervil. Pour over chicken. Cover and bake for about 30 minutes in a 350 degree oven or until chicken is tender. Uncover and bake for about 10 minutes longer to brown well. Just before serving, sprinkle with remaining chervil. Serve with steamed browned or wild rice. Makes 4 servings.