16 chicken breasts
1 c. + 1 tbsp. flour (seasoned with 1 tsp. salt, 1/4 tsp. pepper)
Oil and Pareve butter for frying
1/2 c. chopped onion
1/2 c. diced green pepper
1 lb. sliced mushrooms
1 c. chicken broth
1/2 c. white wine
Pinch thyme
1/4 tsp. ginger

Cut each breast into 2 pieces. Dip each breast into 1 cup seasoned flour and brown in a little oil and butter. Remove chicken from pan and pour off most of fat. Saute onion, green pepper and mushrooms in remaining fat for a few minutes. Stir in 1 tablespoon seasoned flour, add chicken broth, wine and seasonings. Pour sauce over chicken, cover and bake at 350 for 45 minutes or until chicken is tender. Serve with white rice. Serves 16.