So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

4		Chicken breast fillets; (about 1 1/4 lbs.)
6	tb	All-purpose flour
3/4	ts	Salt
1/4	ts	Pepper
1/4	ts	Paprika
4	tb	Margarine
2	tb	Oil; if needed
3/4	c	White wine or water
1	ts	Chicken bouillon powder
1/4	ts	Poultry seasoning
1		Bay leaf
1 3/4	c	Sliced mushrooms
1/2	c	Diced onions
3/4	c	Sliced celery
1/2	c	Sliced carrots
1/2	c	Sour Supreme

INSTRUCTIONS

Mix together flour, salt, pepper, and paprika. Rinse chicken, pat dry, and
drege in this mixture. Melt 2 Tbsp. margarine (and 2 Tbsp. oil) and brown
chicken on both sides. Set chicken aside. Melt remaining 2 Tbsps. margarine
in pan and stir in remaining flour mixture till smooth. Add wine or water
and stir till smooth. Add remaining ingredients except the Sour Supreme and
place chicken back in pan. Simmer, covered, for 20 minutes till chicken is
cooked through. Remove chicken to platter. Stir Sour Supreme into pan and
heat through. Pour sauce over chicken and serve.
What I have done sometimes for Shabbos or Yom Tov is to brown the chicken,
make the sauce AND stir in the Sour Supreme right away. Then I pour the
completed sauce mixture over the chicken, cover it, and put it on the
blech.
For Shavous I quadrupled the recipe. I made the chicken and the sauce,
mixed in the Sour Supreme, poured it over the chicken, covered it, and
refrigerated it. Saturday night we took it out and put it on the blech. It
warmed evenly and was delicious!
The problem when you enlarge the recipe is that you need a certain amount
of flour mixture left over after the dredging to thicken the sauce, so you
have to enlarge the flour mixture in proper proportion. And also the frying
pan gets really grungy with burned flour after frying so many pieces of
chicken. I have to stop a few times and wash out the pan, add fresh
margarine (and oil), and start again.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
<kapcon@netbox.com> on Oct 20, 1998, converted by MM_Buster v2.0l.

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