1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
6 half breasts, skinned
2 tbsp. melted shortening
1/4 c. minced onion
2 c. tomato juice
2 tbsp. each grated Romano and Parmesan cheese
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. red wine vinegar
1 (4 oz.) can sliced mushrooms (can be omitted)
1 tbsp. parsley
1/2 c. grated Parmesan cheese
1 (12 oz.) pkg. hot cooked spaghetti

Combine flour, 1/2 teaspoon salt, and pepper. Dredge chicken breasts in flour mixture and brown in hot shortening. Drain chicken on paper towels. Pour off all but 1 tablespoon of shortening. Saute onions in drippings about 5 minutes. Add next 10 ingredients. Simmer sauce for 10 minutes. Place chicken in large baking dish. Pour sauce over chicken, cover and bake at 350 degrees for 45 minutes. Serve chicken over hot, cooked spaghetti and sprinkle with Parmesan cheese. Makes 6 servings.