1/3 cup butter or margarine
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry white wine
Preheat oven to 350
degrees F. Split birds down back. Add salt to the flour and dust birds
lightly. Melt butter in skillet and place birds skin-side down. Saute
until browned on both sides. Remove birds from skillet and place in a
casserole dish with lid. Add mushrooms and parsley and pour enough wine
into casserole to half cover the birds. Cover casserole and heat in oven
for 1 hour. Spoon the clear wine gravy over the birds before serving.
Serves 4 - 6 people.