Wessel Best Recipes

1 chicken cut into serving pieces
2 T. margarine
2 shallots
2 whole cloves garlic peeled
1/4 t. freshly grated lemon rind
8 thin slices lemon, seeded.
1/2 c. dry white wine
1 T. chopped parsley
Sprinkle chicken on both sides with pepper. Melt oleo in heavy skillet and when hot, add chicken pieces–cook about 5 min. until nicely browned on both sides.
Add shallots and garlic–cook about 10 seconds and add grated lemon rind. Cook about 2 minutes. Scatter lemon slices over all and pour white wine over chicken–Stir bottom of skillet to dissolve brown particles.
Cover and reduce heat to low. Let simmer about 10 minutes–until done. Remove chicken pieces and let sauce cook down over hi heat’til reduced by 1/2. Pour sauce over ship and serve sprinkled with parsley.