1 whole chicken, cut into serving pieces

Chicken Coating:

1/2 cup all-purpose flour
1/2 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika

Combine coating ingredients and dredge chicken pieces in mixture. Set aside.

Sauce:

1/4 to 1/3 cup olive oil
2 medium yellow onions, sliced or chopped
1 green pepper, sliced or chopped
4-5 cloves garlic, sliced or crushed
2-3 medium tomatoes, chopped
2-3 celery ribs, sliced
2 (8 oz. ea.) cans tomato sauce
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. salt

After chicken is coated with the flour mixture, brown in hot oil then add the remaining ingredients. Simmer together until the chicken is done.

If needed, use the left-over flour mixture to thicken the sauce.

Serve over hot cooked spaghetti or fettucine, with salad and garlic bread.

For a variation you can cut the chicken into bite sized pieces before you start.

Submitted by: Sandra Peterson