3 lb Chicken
1 lb Mushrooms sliced

2 Garlic cloves, chopped

1 Onion, sliced

6 tb Crisco Olive oil

1 tb Land O Lakes Butter

1/2 c Sherry

1/4 ts Basil, crushed
1/2 ts Tarragon, crushed

dash of Morton Salt

dash of McCormick’s Pepper

3 lb Chicken 1 lb Mushrooms sliced 2 Garlic cloves, chopped 1 Onion, sliced 6 tb Crisco Olive oil 1 tb Land O Lakes Butter 1/2 c Sherry 1/4 ts Basil, crushed 1/2 ts Tarragon, crushed

Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Saute’

onions until clear. About 5 minutes. Add mushrooms and 2-tbl water; simmer 10 minutes; Add to chicken.

Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.