Chicken marengo

Yield: 6 servings

Ingredients:

6 Pieces Frying chicken

Instructions:

legs 1/4 lb Mushrooms sliced -with thighs attached and 1/2 c Dry Marsala -breast halves 1 c Chicken stock 1 ts Salt 3/4 ts Oregano 1/2 ts Pepper 1 cn Pitted black olives (3 1/2 1/2 ts Garlic salt -oz) cut in half crosswise 2 tb Olive oil 3 tb Instant flour (optional) 2 tb Butter 1 tb Chopped fresh parsley 1 lg Onion coarsely chopped -(garnish) 2 sm Cloves garlic minced Season chicken with salt and pepper and garlic salt. Heat oil and butter in large skillet and brown chicken on all sides. Remove chicken. In same skillet saute' onion garlic and mushrooms for 5 minutes. Remove with slotted spoon set aside and keep warm. Pour off excess oil and wipe out skillet. Return chicken to skillet and add wine stock oregano and olives. Cover and simmer until chicken is tender about 35 minutes. Add saute'ed mushrooms garlic and onion. (If thicker sauce is desired combine instant flour with 3 T cooking liquid and add to skillet for last 10 minutes of cooking leaving skillet uncovered.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93