Instructions: Skin and bone chicken. Flatten slightly between sheets of wax paper with a rolling pin or flat side of a meat mallet. Combine flour, salt, and pepper on wax paper. Turn chicken in flour to coat on both sides; shake off any excess.

Heat margarine and oil in large skillet. Saute leeks, mushrooms, and rosemary until tender, about 3 minutes. Add chicken to pan. Saute 3 minutes on one side; turn chicken pieces.

Stir in wine; cook 3 more minutes. Taste and add more salt and pepper, if you wish.

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