Chicken Romano(Serve With Rice Or Over Spaghetti)

• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 whole chicken breasts, split and skinned
• 2 Tbsp. melted shortening or oil
• 1/4 c. minced onion
• 2 c. tomato juice
• 2 Tbsp. grated Romano or Parmesan cheese
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. whole oregano
• 1/4 tsp. basil leaves
• 1 tsp. vinegar
• 1 (4 oz.) can sliced mushrooms, drained
• 1 Tbsp. minced parsley
• 1/2 c. grated Romano or Parmesan cheese

1. Combine flour, salt and pepper.
2. Dredge chicken in flour mixture and brown
3. in
4. hot shortening.
5. Drain, leaving 1 tablespoon drippings.
6. Saute
7. onion until tender.
8. Add tomato juice, 2
9. tablespoons cheese, sugar, salt, garlic salt, oregano, basil leaves,
10. vinegar, mushrooms and parsley, stirring well. Return chicken
11. to skillet with sauce; cover and simmer for 45 minutes or until tender.
12. Sprinkle with cheese.

flour, salt, pepper, chicken breasts, shortening, onion, tomato juice, romano, sugar, salt, garlic salt, oregano, basil, vinegar, mushrooms, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916337 (may not work)