| Coq au Vin | |
| a) Cut 1 lb of chicken cutlets into 1" strips, all about the same thickness. b) Mix ½ cup flour with salt and pepper and dredge the chicken pieces to coat lightly. Saute in 6 tbl butter and remove to a platter. c) Saute in 2 tbl butter, 12 oz sliced mushrooms, 2 chopped onions, and parsley. d) Add the chicken (with drippings) to the mushroom/onion mix, add 1 cup good wine, and whatever flour remains. Mix well, lower heat and cook 25 minutes. e) Serve over rice. | |