1/4 c. flour
Salt and pepper
2 1/2 to 3 lbs. frying chicken pieces
1/4 c. pure vegetable oil
1 c. chopped onion
1 c. chopped green pepper
1 (15 oz.) can Hunt's tomato sauce with tomato bits
1 c. water
1 (4 oz.) can sliced mushrooms, drained
2 tsp. oregano
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1/8 tsp. black pepper

Season flour with salt and pepper; use to coat chicken. In 12-inch skillet, brown coated chicken in oil. Remove, drain on paper towels. Add onion and green pepper to skillet, cool until onion is soft. Strain excess fat. Add remaining ingredients. Blend well. Return chicken to skillet, cover, simmer 45 minutes. Makes 6 servings.