1/3 c Flour, all-purpose
1/2 ts Salt
1/4 ts Pepper
6 Chicken breast halves;skinnd
2 tb Shortening; melted
1/4 c Onion; minced
2 c Tomato juice
2 tb Cheese, Romano or Parmesan;
-grated
1 tb Sugar
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Oregano, whole
1/4 ts Basil leaves
1 ts Vinegar
4 oz Mushrooms, sliced; drained
1 tb Parsley; minced
1/2 c Cheese, Romano or Parmesan;
-grated
Spaghetti; hot, cooked (opt)
Parsley sprigs; opt.
Combine flour, 1/2 teaspoon salt, and pepper. Dredge chicken in flour
mixture, and brown in hot shortening. Drain chicken on paper towels.
Pour off all but 1 tablespoon of pan drippings.
Saute onion in reserved drippings until tender. Add next 10
ingredients, stirring well. Return chicken to skillet; cover and
simmer 45 minutes or until tender. At serving time, sprinkle chicken
with 1/2 cup Romano cheese. Serve over spaghetti and garnish with
parsley sprigs, if desired.
