Chicken Sauté With Mushrooms And White Wine

• 2 1/2 lbs roasting chickens, cut up
• 1/4 cup flour
• 2 1/2 tablespoons butter
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 cup mushroom, sliced
• 1 cup white wine
• 2 tablespoons fresh parsley, chopped
• 1 1/2 tablespoons fresh basil, chopped
• 1/2 tablespoon dried marjoram

1. Preheat oven to 350u0b0F.
2. Dust chicken with flour, shaking off excess.
3. In a large heavy skillet, heat butter and oil over medium-high heat.
4. Add chicken; saute until browned, but not cooked through (about 4 minutes per side).
5. Remove chicken from oil and place in a 9x13-inch baking pan.
6. Saute garlic and mushrooms, stirring constantly (5-6 minutes).
7. Add wine, parsley, basil, and marjoram to the mushrooms.
8. Pour mixture over chicken.
9. Bake, uncovered, for 45 minutes.
10. Serve with rice or pasta.

roasting chickens, flour, butter, olive oil, garlic, mushroom, white wine, fresh parsley, fresh basil, marjoram

Taken from www.food.com/recipe/chicken-saut-with-mushrooms-and-white-wine-194670 (may not work)