Chicken Saute Sec

This has been in my family for over 60 years. I have no clue where my Dad got it but it's one of my favorite chicken recipes. It's also great with game hens. Cook time depends on size of chicken. It's about 20-25 minutes. Just make sure chicken is done and juices run clear. Don't overcook.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 chicken

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

Directions

1. Preheat broiler.
2. Lightly season chicken halves on both sides with salt and pepper.
3. 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.