2 (3 lb.) fryers, cut up
5 tbsp. butter
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1/3 c. flour
1 1/4 tsp. salt
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. pepper
1 (13 3/4 oz.) can chicken broth
1 (1 lb. 12 oz.) can Italian tomatoes
1 lb. zucchini (3 med., sliced)
2 tbsp. parsley

Brown chicken in butter. Remove from pan and saute onion, green pepper and garlic in drippings. Do not brown. Stir in flour and spices. Cook 1 minute. Gradually stir in chicken broth. Drain and cut up the tomatoes and add with chicken broth. Bring to a boil. Add chicken. Cover and simmer 20 minutes. Add zucchini, cover and simmer additional 20 minutes or until tender. Garnish with parsley. Makes 8 servings.