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Olive-Less Chicken w/Mushrooms
Cecil Sharp
6 chicken breast halves, bone in, skin on
Garlic salt
1/2 cup dry white wine
1/4 cup white wine Worcestershire sauce
1/4 cup brine from olives
1 medium onion, thinly sliced
As many thinly sliced mushrooms as desired

(Marinating chicken before cooking is optional)

Heat oven to 400-degrees F. Sprinkle chicken with garlic salt. Place chicken, skin-side down, in 9" x 13" baking dish. Pour wine, white wine Worcestershire sauce and olive brine over chicken. Scatter onion slices and mushrooms over chicken. Bake 30 minutes, then lower oven temperature to 375-degrees F. Turn chicken skin-side up, sprinkle with a little more Worcestershire sauce. Bake 20 minutes more. Serve over brown or white rice, with a mixed green salad.