Chicken Saute Sec - cooking recipe

Ingredients

1 broiler chicken, split in half (use small chicken, about 2 1/2 lbs.)
8 tablespoons butter (or use half olive oil and half butter)
4 tablespoons good white wine (Dad used Sauterne)
2 minced garlic cloves
12 small button mushrooms (halved or whole)
1 sprig fresh rosemary
salt and pepper

Preparation

Preheat broiler.
Lightly season chicken halves on both sides with salt and pepper.
In a small saucepan, melt butter. Add garlic, mushrooms, rosemary and wine. Simmer for 5 minutes. Keep warm on stove on low heat. Put chicken, skin side down on sprayed broiler rack. Broil 5\" from heat source. Baste several times with wine sauce. Turn chicken at halfway point and continue to baste until chicken is done. Five minutes or so before chicken is done, put mushrooms on broiler pan to finish cooking. Remove chicken from pan and plate with mushrooms. Pour any sauce in broiler pan back into saucepan. Remove rosemary sprig and bring sauce to a boil. Pour sauce into gravy boat and use to top chicken and steamed white rice.