Chicken and mushrooms i

4 servings

Ingredients

Quantity Ingredient
1 (3-lb) frying chicken cut into serving pieces
Salt
Freshly ground black pepper
4 tablespoons Olive or vegetable oil
1½ cup Chopped onions
4 tablespoons All-purpose flour
2 cups Chicken broth
1 pounds Mushrooms, sliced
¼ cup Chopped parsley

Directions

PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy-bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to shallow casserole large enough to hold chicken in 1 layer. Add onions to skillet and cook, stirring frequently, about 5 minutes or until onions are soft and lightly colored. Stir in flour, mixing well with spoon. Pour in chicken broth and, stirring constantly, bring to a boil. Reduce heat and let it simmer 2-to-3 minutes. Pour sauce over chicken in casserole. Bake, covered tightly, about 20 minutes.

Scatter mushrooms over chicken, re-cover and bake 10 minutes longer or until chicken is tender. Sprinkle parsley over top and serve.

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