Chicken breasts romano

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

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