Instructions: Roll the chicken pieces in the flour, which has been well mixed with the seasonings. Heat the oil and butter in a skillet; place chicken pieces skin side down in skillet and cook, uncovered, for 15 to 25 minutes on each side, turning only once. Transfer chicken to heated serving platter and keep warm. In the same skillet, adding more butter if necessary, saute the onion, garlic, parsley, and pepper. Push the vegetables to one side, stir in the 3 tablespoons of flour, cooking slowly for a few minutes; then add the chicken stock and stir until thickened. Add salt and pepper to taste and lemon juice; blend well. Pour this sauce over the chicken and serve.

Makes 4 servings. Trader Vics Book of Mexican Cooking

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