2 small Chickens

1 cup Sliced mushrooms

Butter

Vegetable oil

Vinegar

1 tablespoon Crushed garlic

1 cup Chopped parsley

Salt, pepper and cinnamon

Add seasoning and flour to the chickens from all sides, plus inside.

Fry chickens with butter till brown from all sides. Leave on low heat, cover pan and cook till chickens are tender.

Fry mushrooms, garlic and parsley with more butter and 3 tablespoons vinegar, and cook for a few minutes.

Serve chickens and pour over the garlic mixture.

Serve with green salad.