Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | (2-1/2 lb) fryer; cut up |
| ¼ cup | Flour |
| ¼ cup | Oil |
| 1 pack | (1.5-oz) spaghetti sauce mix |
| ½ cup | Chicken bouillon |
| 3 | Tomatoes; quartered |
| ¼ pounds | Mushrooms -or- |
| 1 can | (4-oz) mushrooms |
Coat chicken with flour; roll in oil. Place skin side up in 12x7 baking dish. Cover with plastic wrap and cook for 8 minutes. Rearrange chicken in dish. Combine spaghetti sauce, bouillon and tomatoes. Pour over chicken.
Cook 8 minutes. Add mushrooms and cook 1 minute. Serves 4-5.
MRS MALLOYD MOORE (EDNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .