BROILED CHICKEN WITH WINE SAUCE

Loretta McFeaters

1 c. white wine
3/4 tsp. salt
1/4 c. melted margarine
1/8 tsp. pepper
1 tsp. worcestershire sauce
1 Tbsp. minced parsley
1/8 tsp. garlic powder
1 1/2 to 2 lbs. broilers ó halved

Combine wine, melted margarine and worcestershire sauce; add garlic, salt, pepper and minced parsley. Wash and dry chicken. Place on a greased broiler rack skin side down, about 6 to 8 inches from broiler unit. Broil 15 to 20 minutes brushing frequently with wine sauce.
Turn skin side up; broil 20-25 minutes longer or until done, basting with wine sauce, throughout the cooking. Serve with rest of sauce add to that left in broiler pan.