1 frying chicken (I use boneless breasts)
1/2 c. flour
Salt and pepper to taste
2 cloves garlic
1/2 tsp. monosodium glutamate

Coat chicken evenly with mixture of flour, salt, pepper and MSG. Heat olive oil with garlic in large skillet. Place chicken in skillet and brown.

SAUCE:

1 sm. onion, thinly sliced
1/2 lb. fresh mushrooms, sliced
3 tbsp. butter
1 tsp. chopped parsley
1 (6 oz.) can tomato paste
2 c. canned tomatoes
Pepper to taste
1 1/2 tsp. salt
1/2 tsp. oregano

While chicken is browning, saute onion and mushrooms in butter until tender. Add remaining ingredients to onions and mushrooms. Pour sauce over chicken. Cover and cook slowly for 30 minutes or until chicken is tender. Baste frequently. Serves 4-6.