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Chicken Philadelphia




Source of Recipe


Victor's Maywood Inn, Maywood, N.J.


List of Ingredients




4 chicken breasts, 4 ounces each
Flour for dredging
5 tablespoons oil
1 carrot, julienned
2 green peppers, julienned
1 medium onion, sliced
2 stalks broccoli, cut
3 fresh mushrooms, sliced
Parsley
1 clove garlic, chopped
2 ounces butter
2 tablespoons flour
8 ounces chicken stock
Juice of 1 lemon
1/2 cup of white wine


Recipe



Dredge chicken breasts in flour and brown in oil in a skillet. When brown on both sides, remove chicken from pan and set aside.

Drain oil from skillet. Add the butter to the skillet and saute the vegetables until tender.

Add the chicken breasts, 2 tablespoons flour and chicken stock. Bring to a boil and then let simmer until liquid is reduced and mixture is thickened.

Add the lemon juice and wine and let simmer for a few minutes. Serve hot, accompanied by pasta if desired.

Makes four servings.