Chicken breasts romano
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour, all-purpose |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 6 | Chicken breast halves;skinnd | |
| 2 | tablespoons | Shortening; melted |
| ¼ | cup | Onion; minced |
| 2 | cups | Tomato juice |
| 2 | tablespoons | Cheese, Romano or Parmesan; grated |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Oregano, whole |
| ¼ | teaspoon | Basil leaves |
| 1 | teaspoon | Vinegar |
| 4 | ounces | Mushrooms, sliced; drained |
| 1 | tablespoon | Parsley; minced |
| ½ | cup | Cheese, Romano or Parmesan; grated |
| Spaghetti; hot, cooked (opt) | ||
| Parsley sprigs; opt. | ||
Directions
Combine flour, ½ 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 ½ cup Romano cheese. Serve over spaghetti and garnish with parsley sprigs, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-19-95