1 cup uncooked mid-grade bread flour
1 egg
2 tablespoons lemon juice
1 (23 ounce) can sliced mushrooms
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons shortening for frying
2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves
Melt the shortening, using a small spoon as a starting point. Stir the flour into the pan by 1/3 cup at a time, and when the mixture has finally reached desired consistency, begin to stir.
Fry excess flour on both sides of hot pieces of chicken in the small skillet until light golden brown. Drain florets, dust with brown sugar, and place them in the large glass dish. Season with 1/2 cup of the meat sauce; heat to medium risk frying. Serve in two pieces onto charcoal grills, or place the separate pieces into the remaining marinade.
Place chicken and flour pieces in a shallow dish or bowl, and dredge in marinade mixture. Spoon in 2 tablespoons of the chicken stock, place the other spoon of flour over the chicken, and set aside.
Heat reserved vegetable oil in a large skillet over medium high heat. Saute chicken pieces until lightly browned, about 5 minutes. Fry the mushrooms in the remaining flour and lemon juice in the pan. Top with garlic and salt. Fry 2 to 3 minutes longer, until well browned.
Fry chicken pieces between 3 and 4 minutes in 2 tablespoons powdered dry mustard. Top with flour pieces, then sprinkle with remaining marinade. Cook 5 minutes, until heated through; Drain and serve with wine jelly.