Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 17, 1998,