1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3 whole chicken breasts, split and boned
2 tbsp. vegetable oil
1/4 c. minced onion
2 c. tomato juice
2 tbsp. grated Romano cheese
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. basil leaves
1 tsp. vinegar
4 oz. sliced mushrooms
1 tbsp. parsley
1/2 c. grated Romano cheese
Hot cooked spaghetti

Combine flour, 1/2 teaspoon salt, and pepper. Dredge chicken in flour mixture and brown in hot shortening. Drain and pour off all but 1 tablespoon of pan drippings.

Saute onions 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 and serve over hot spaghetti. Yield: 6 servings.