Subj: Chicken Frederico
4 boneless chicken Breasts pounded thin
3/4 c. flour
2 eggs beaten
1/2 c grated parmesan cheese
1/4 c oil, for frying
1 pound mushrooms thinly sliced
2 cups or to taste dry white wine
1 cup chicken stock or canned chic broth
salt & pepper to taste
4 tbsps. whipped butter
Dip chic breast in flour then in egg, put coated chic on platter and sprinkle with
parmesan cheese. Heat oil in skillet over med-high heat when oil is hot, cook chic on
both sided till golden brown. Remove chic from pan and set aside. Drain oil from pan
add 4 tbsps. whipped butter, add mushrooms,wine, lemon juice and half of the chic
broth. Stir scraping loose any breading stuck to the bottom of the pan. Add salt & pepper.
Return chicken to pan, bring mixture to a boil, Reduce heat and simmer for 5 minutes.
If sauce is too thick add more chicken broth. Serve garnished with parsley.