12 birds (allowing 2-4 per person)
1/4 c. chopped onion, finely
1 Tbsp. chopped parsley
3/4 c. white wine
1/2 c. orange juice
1/4 c. chopped mushrooms, finely
Put in heavy skillet and simmer until birds are tender. If more liquid
is needed, add a little chicken broth or water. Add orange sections if
you wish to dress dish up.