1 c. all-purpose flour
2 frying chickens (about 2 1/2 lbs. each), cut up
3 tbsp. olive oil
3 garlic cloves, minced
2 med. onions, chopped
2 (4 oz.) cans sliced mushrooms or 1/2 lb. fresh sliced mushrooms
1 c. chicken broth or dry white wine
2 c. tomato sauce
1 tsp. dried oregano
1/4 c. chopped parsley, fresh (2 tsp. if dry)
3/4 tsp. salt
1/8 tsp. pepper
Cooked spaghetti

Place four chicken pieces in a paper or plastic bag with flour. Shake chicken to coat. In a large skillet, heat olive oil over medium high heat. Brown chicken on all sides. Remove chicken and set aside.

In the skillet add garlic and onions; saute until onions are soft. Add mushrooms, broth, tomato sauce, oregano, parsley, salt and pepper. Bring to a boil. Return chicken to skillet, cover and simmer 1 hour or until chicken is tender. Serve over spaghetti. Serves 8.

Good with garlic bread and lettuce with red onion salad drizzled with fat-free Italian dressing and sprinkled with Parmesan cheese.