Chicken And Escarole With Wine Sauce

• 1 roasting chicken, cut into pieces, or 3 lb. breasts
• 1/2 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. basil
• 3 Tbsp. each: oil and butter
• 1 c. dry white wine
• 1 clove garlic, crushed
• 1/2 c. sliced mushrooms
• 1/2 to 1 lb. escarole

1. Mix flour, salt, pepper and basil; dredge chicken with seasoned flour.
2. Reserve remaining flour.
3. In large skillet, heat oil and butter.
4. Add chicken and garlic; brown on all sides.
5. Turn flame to simmer.
6. Cover and cook chicken until tender (about 30 to 45 minutes).
7. Remove chicken; set aside.
8. Add mushrooms, wine and enough reserved flour to thicken into sauce.
9. Replace chicken. Top with escarole.
10. Cover; simmer for 5 to 10 minutes to steam escarole.
11. Turn out onto serving platter.

chicken, flour, salt, pepper, basil, butter, white wine, clove garlic, mushrooms, escarole

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414656 (may not work)