Serves: 4
Total Calories: 324
Dredge cleaned birds in flour mixed with seasoning. Sauté in butter until slightly browned. Remove birds. Sauté onion and mushrooms in butter. Add birds. Add wine. Cook 30 minutes. Add cream and blend well. Serve over white rice. Sprinkle with parsley.
This Proud Bird with a Golden Taste recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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