Recipe for Chicken Breasts Romano


1/3 cup flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves; skinnd
2 tablespoon shortening; melted
1/4 cup onion; minced
2 cup tomato juice
2 tablespoon cheese, romano or parmesan; grated
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon oregano, whole
1/4 teaspoon basil leaves
1 teaspoon vinegar
4 oz mushrooms, sliced; drained
1 tablespoon parsley; minced
1/2 cup cheese, romano or parmesan; grated
1 spaghetti; hot, cooked (opt)
1 parsley sprigs; opt.


Combine flour, 1/2 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 1/2 cup Romano cheese. Serve over spaghetti and garnish with parsley sprigs, if desired.

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