1 chicken fryer, cut up
2 tbsp. butter
1 (16 oz.) can tomatoes, chopped
1 tbsp. fresh basil or 1 tsp. dried basil
2 tbsp. lemon juice
2 cloves garlic, crushed
1 tsp. sugar
Salt & Pepper to taste
2 tbsp. flour blended with 3 tbsp. water for thickening (opt.)

In large skillet brown chicken in butter. Add tomatoes, lemon juice and seasonings. Bring to a boil; reduce heat and simmer 35 to 40 minutes, until chicken is fork tender. Sauce may be thickened by boiling rapidly uncovered with blended flour. Serve with hot boiled rice. Makes 4 servings.