1 (3 lb.) broiler-fryer, quartered
1/4 c. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery seed
1/4 tsp. black pepper
2 tbsp. salad oil
12 sm. white onions, peeled
1/2 lb. fresh mushrooms
2 cloves garlic, minced
1 (1 lb.) can dietetic pack low sodium tomatoes
1 tsp. salt substitute (optional)
1/2 c. dry sherry (optional)

About 1 hour before serving, trim fat and skin from chicken. Mix together flour, garlic powder, onion powder, celery seed and pepper. Use to coat chicken.

In salad oil, in a large skillet with tight fitting cover, brown chicken parts thoroughly. Remove chicken, then quickly saute mushrooms, onions, and garlic until golden. Add tomatoes, salt substitute, sherry and chicken. Cover and simmer 40 minutes or until onions are tender. Makes 4 servings.