1 (3 or 3 1/2 lb.) ready to cook chicken, cut up (I use 4 or 5 chicken breasts)
1/2 c. onion slices
1 clove garlic, minced
2 tbsp. flour
1 tsp. salt
Pepper to taste
1 (1 lb.) can tomatoes (2 c.) or 1 c. sour cream
1/2 c. Parmesan cheese

Brown chicken in 1/4 inch hot shortening. Remove chicken. Drain off drippings, reserving 2 tablespoons. Cook onion and garlic in drippings until tender. Blend in flour, salt, and pepper. Add tomatoes, blend well and add chicken. Cover; cook for 35 minutes. Remove chicken. Add sour cream and Parmesan cheese to sauce. Heat over low heat just until hot. Pour over chicken. Serve with rice and a salad. Serves 4-5 people.