Chicken And Escarole With Wine Sauce - cooking recipe

Ingredients

1 roasting chicken, cut into pieces, or 3 lb. breasts
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
3 Tbsp. each: oil and butter
1 c. dry white wine
1 clove garlic, crushed
1/2 c. sliced mushrooms
1/2 to 1 lb. escarole

Preparation

Mix flour, salt, pepper and basil; dredge chicken with seasoned flour.
Reserve remaining flour.
In large skillet, heat oil and butter.
Add chicken and garlic; brown on all sides.
Turn flame to simmer.
Cover and cook chicken until tender (about 30 to 45 minutes).
Remove chicken; set aside.
Add mushrooms, wine and enough reserved flour to thicken into sauce.
Replace chicken. Top with escarole.
Cover; simmer for 5 to 10 minutes to steam escarole.
Turn out onto serving platter.