4 chicken breasts or thighs, skinless and boneless
16 oz. fresh or frozen broccoli
16 fresh or canned mushrooms
1 c. flour
1/2 tsp. garlic salt
Dash of pepper
1/2 tsp. lemon juice
1/4 c. white wine
2 tbsp. oil (olive or vegetable)

Cut chicken into 1 inch cubes. Mix flour, garlic, and pepper separately. Coat the chicken with flour mixture. Using a wok or skillet, heat oil over medium heat. Cook chicken until lightly browned on both sides. Remove and set aside. Cook broccoli in same oil and pan. Once done, add mushrooms and chicken. Heat for 2 minutes and add wine. Simmer for 2 minutes. Serve with rice and tossed salad. Note: Add fresh, whole, medium shrimp for "Surf & Turf" delicacy. Serves 4-6.