Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Flour, all-purpose |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 6 \N | 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 |
| \N \N | Spaghetti; hot, cooked (opt) |
| \N \N | Parsley sprigs; opt. |
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