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Nutrition Facts
Serving Size 1 (311g) Recipe makes 4 servings
Calories 630
Calories from Fat 416		(66%)
Amount Per Serving		%DV
	Total Fat 46.3g	71%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 17.3g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 203mg		67%
Sodium 247mg		10%
Potassium 580mg		16%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.5g	2%
	Sugars 0.9g
Protein 44.0g		87%
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Poulet Saute Sec

Recipe #397252 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CJAY
Oct 31, 2009

This comes from a little book called ABC of Jiffy Cookery. I've had it for over 5o years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.

SERVES 4 , 1 chicken (change servings and units)

Ingredients

1 frying chicken, cut up
salt, pepper, and flour for dusting
4 tablespoons butter
2 green onions, chopped
2 tablespoons parsley, chopped
1 dash of thyme and basil
1/2 cup white wine
1 (4 ounce) can mushrooms, sliced

Directions

1
Dust pieces of chicken with flour seasoned with salt and pepper. Melt butter in a large, heavy skillet; add chicken and saute until golden brown, turning the pieces frequently and adding more butter, if needed.
2
Add onion, parsley, thyme, basil and wine, cover tightly and simmer gently for 30 minutes. Add drained mushrooms; continue cooking for 15 minutes or until chicken is tender and no liquid remains in the pan.