Chicken a la Leon D'oro

Cut a spring chicken into pieces. Place these in a pan containing hot olive
oil, and season with salt and pepper. Turn the chicken until it is
thoroughly browned, and add finely chopped green peppers. Let it cook awhile
then add a finely chopped clove of garlic and a little sage. Put in a small
glass of Marsala wine, tomato sauce and French mushrooms and let simmer for
ten minutes. Before taking from the pan add half a tablespoonful of butter
and serve on a hot plate.

From "Bohemian San Francisco, Its restaurants and their most famous
recipes--The elegant art of dining", by Clarence E. Edwords, 1914.

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