Cut the chicken along the breast and wash, flatten and fry in oil on both sides.

Cut the chicken into pieces, put in a pan with the fat on which they were fried, add white wine, and bring to a boil stage under the lid.

Fry flour until golden brown, dilute with hot broth or water, add ground cloves.

Peel, rinse and finely chop the mushrooms. Fry the mushrooms in a fired oil, add the diluted flour, and cook for 8-10 minutes.

Then pour the mushroom sauce into the pan with the chickens and bring to a boil over low heat.

For one chicken 1 kg:

melted butter 0.5 cups,

white wine 1 cup,

fresh mushrooms 1 kg,

flour to taste

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