Athenian Chicken

• 4 chicken breasts, skinned
• 2 Tbsp. salt
• 1 Tbsp. white pepper
• 1/2 c. butter
• juice of 5 lemons
• flour
• 1/4 tsp. oregano leaves
• 1/2 tsp. garlic powder
• 1/2 c. flour
• 6 to 8 potatoes
• 2 qt. chicken stock
• 1/4 c. chicken stock base

1. Brown floured chicken in butter (oil).
2. Set aside while mixing remaining ingredients.
3. Mix remaining ingredients and bring to a boil (not potatoes).
4. Thicken to sauce consistency with 1/2 cup of flour.
5. Lay chicken in shallow greased pan.
6. Pour sauce over chicken.
7. Bake at 400u0b0 for 40 minutes. Fry quartered potatoes in butter until tender.
8. Place potatoes in same pan as chicken. Serve with fresh green salad.

chicken breasts, salt, white pepper, butter, lemons, flour, oregano leaves, garlic powder, flour, potatoes, chicken stock, chicken stock base

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730165 (may not work)