Chicken Italiano

• 3 lbs broiler-fryer chickens, quartered
• 3 tablespoons all-purpose flour
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (16 ounce) jar marinara sauce
• 14 cup medium sherry
• 2 tablespoons chopped parsley
• 12 teaspoon seasoning salt
• 1 dash pepper
• 8 ounces fusilli
• 2 tablespoons salad oil
• 4 ounces sliced mozzarella cheese

1. On waxed paper, coat chicken pieces with flour.
2. In 12-inch skillet over medium-high heat, in hot butter, cook chicken until browned on all sides.
3. Stir in marinara sauce, sherry, 1 tablespoon parsley, seasoned salt and pepper and heat to boiling.
4. Reduce heat to low; cover skillet and simmer 45 minutes or until chicken is fork-tender, basting occasionally with liquid in skillet.
5. Meanwhile, preheat broiler.
6. Cook fusilli with salad oil as label directs; drain well; place on broil and serve platter.
7. Arrange chicken on fusilli; spoon sauce from skillet over all.
8. Place cheese slices over chicken.
9. Broil 3 minutes or until cheese is melted.
10. Sprinkle with remaining parsley.

allpurpose, butter, marinara sauce, sherry, parsley, salt, pepper, fusilli, salad oil, mozzarella cheese

Taken from www.food.com/recipe/chicken-italiano-58450 (may not work)