1 frying chicken, cut up
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
1 clove garlic, crushed
1 beef bouillon cube
1/2 c. hot water
1 (4 oz.) can mushrooms
2 (8 oz.) cans tomato sauce with tomato bits

Coat chicken with mixture of flour, salt and pepper. Brown in oil in skillet. Add garlic. Dissolve bouillon cube in hot water; add to skillet along with mushrooms and tomato sauce. Cover and simmer 30 minutes until chicken is tender.