one 2 1/2 - 3 pound fryers, cut into serving pieces and skin removed 3/4 cup of rose wine 2 tablespoons of oil 1 good dash of garlic powder 1/2 teaspoon of salt 1/8 teaspoon of paprika 3 cups of sliced fresh mushrooms 1 egg yolk, beaten salt and pepper 1 finely chopped onion 1 tablespoon of flour 1/8 teaspoon of pepper 1 small piece of celery 1/4 cup of milk sauce from skillet
Sprinkle chicken with salt and pepper and marinate in wine for 2 - 3 hours. Remove and pat dry. Sauté in oil until golden brown. Remove. Sauté onions. Sprinkle with flour and reserved wine. Return chicken to pan and add seasonings. Cover and let simmer 35 minutes or until tender. Put on platter. Add mushrooms. Cook for 5 minutes. Mix egg, milk and 2 tablespoons of sauce together, then add to sauce. Mix well. Pour over the chicken.
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