2 1/2 lb. broiler-fryer chicken (cut up)
1/4 c. shortening
1/2 c. flour
2 c. thinly sliced onion rings
1/2 c. green pepper, chopped
2 cloves garlic, crushed
1 can (16 oz.) tomatoes, drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) mushrooms, drained and chopped
1 tsp. salt
1/4 tsp. oregano

Cut chicken breast into halves. Heat shortening in 12 inch skillet. Coat chicken with flour and cook chicken in shortening over medium heat until light brown, about 10 minutes on each side.

Remove chicken from skillet. Add onion rings, green peppers and garlic to skillet; cook and stir over medium heat until onion and green pepper are tender. Stir in remaining ingredients and add the chicken. Cover tightly and simmer until thickest pieces are done, approximately 30 to 40 minutes. Serve over rice or noodles. Makes eight servings.