Just 4 u
Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfuls of butter; cover and let
simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done.
Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.
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