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CHICKEN MARSEILLES 
1 broiler/fryer (2 1/2 to 3 lb.), cut up
1/3 c. and 1/4 c. Catalina French Dressing
8 onion slices, 1/4 inch thick
1 can (16 oz.) tomatoes
1 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
1/4 c. dry white wine or water
2 tbsp. flour

Brown chicken in 1/3 cup dressing.

Add onion, tomatoes, seasonings, and 1/4 cup dressing. Cover and simmer for 45 minutes.

Remove chicken and vegetables to serving platter. Gradually add wine or water to flour, stir until well blended.

Gradually add flour mixture to hot liquid in pan. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Pour over chicken and vegetables to serve.

Makes 4 servings.

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