3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 frying chicken (3 lbs.)
3 tbsp. vegetable oil
1 can (1 lb.) stewed tomatoes
1 tbsp. instant minced onion
1/2 c. chopped green pepper
2 tbsp. chopped parsley
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 tsp. oregano
1 c. canned pitted ripe olives, sliced

Combine flour, salt and pepper. Coat chicken with seasoned flour. Heat oil; brown chicken on all sides. Add all remaining ingredients except ripe olives. Bring to boil; lower heat. Cover; simmer 25 minutes; add ripe olives. Cook 15 minutes longer or until chicken is fork tender. Makes 4 servings.

(Variation: Use leftover cooked chicken or turkey instead of fresh. Omit flour; salt and pepper to taste.) Serve over noodles.