Unction is the sweetest exhalation of the Holy Spirit. It carries the Word like dynamite, like salt, like sugar; makes the Word a soother, an accuser, a revealer, a searcher; makes the hearer a culprit or a saint, makes him weep like a child and live like a giant; opens his heart and his purse as gently, yet as strongly as the spring opens the leaves. This unction is not the gift of genius. It is not found in the hall of learning. No eloquence can woo it. No industry can win it. It is the gift of God - the signet set to His own messengers. It is heaven’s knighthood given to the chosen true and brave ones who have sought this anointed honor through many an hour of tearful, wrestling prayer. Earnestness is good and impressive; genius is gifted and great. Thought kindles and inspires, but it takes a diviner endowment, a more powerful energy than earnestness or genius or thought to break the chains of sin, to win estranged and depraved hearts to God, to repair the breaches and restore the church to her old ways of purity and power. Nothing but holy unction can do this.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive05	4	servings

INGREDIENTS

2	tb	Olive oil
3 1/2	lb	Chicken; cut into pieces
1	c	Finely-chopped onion
1	tb	Minced garlic
1		Red bell pepper; cut julienne strips
1/2	lb	Mushrooms; sliced
1	c	Dry white wine
1	c	Chicken broth
		Beurre manie; made with
1 1/2	tb	Softened unsalted butter; blended with
1 1/2	tb	All-purpose flour
3	tb	Minced fresh flat-leaf parsley

INSTRUCTIONS

In a heavy skillet heat the oil over moderately-high heat until it is
hot but not smoking, brown the chicken, and transfer to a plate. In
the remaining fat, cook the onion and garlic over moderately-low
heat, stirring until the onion is softened. Add the bell pepper,
mushrooms, salt and pepper to taste and cook the mixture over
moderate heat, stirring, until the bell pepper is softened. Add the
wine, broth, and chicken, bring the liquid to a boil, and simmer the
mixture, covered for 25 minutes, or until the chicken is cooked
through. Transfer the chicken to a platter and keep it warm. Whisk
the beurre manie into the pepper mixture and simmer the sauce,
whisking, for 2 to 3 minutes, or until it is thickened. Stir in the
parsley and pour the sauce over the chicken. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9099 broadcast
04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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