2/3 c. flour
1/4 tsp. salt and pepper
1/4 c. garlic salt
2 lb. chicken, skinned and cut up
4 tbsp. corn oil
4 tbsp. butter
4 chopped onions
8 oz. drained mushrooms
2 tsp., sugar
2 tsp. basil
5 (6 oz.) stewed tomatoes
4 chicken bouillon cubes
2 tsp. hot sauce
10 (6 oz.) frozen okra
2 bags Minute Rice
1 c. water

Combine flour, salt, pepper and garlic salt in plastic bag. Place chicken pieces in bag; shake and coat.

Remove chicken and place in skillet in hot oil and butter.

Brown chicken and add onions, mushrooms, basil, sugar, and hot sauce. Cook 3-5 minutes. Pour in remaining flour from bag and stir well. Stir in tomato and cubes; cool 30 minutes. Add water and okra. Cook uncovered 15 minutes. Serve over cooked rice.