Salt and pepper
1/3 cup butter or margarine
1 small onion, chopped
2 carrots, chopped
Fresh parsley, chopped (or parsley flakes)
1 cup chicken broth or chicken bouillon
1/2 cup dry white wine
Preheat oven to 350 degrees F. Split doves down the back, add salt
and pepper to flour; dust birds lightly with flour mixture.
Melt butter in heavy skillet and place the birds in pan breast side down. Sauté, turning birds often until browned on both sides.
Remove birds from skillet and place them in a casserole dish with lid. Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine.
Cover dish and bake birds for 45 minutes. Spoon wine gravy over the birds when serving.
Serves 4-5 people.