2 lb. frying chicken, cut up and floured
2 tbsp. shortening or oil
1 clove garlic
1/2 tsp. lemon pepper
1/2 tsp. oregano
1 sm. can chopped mushrooms
3/4 c. liquid (from mushrooms, plus water to make 3/4 c.)
1 can (6 oz.) tomato paste
1 c. chopped celery

Brown garlic in shortening and remove. Remove the skin from the chicken. Flour chicken pieces and brown in the same skillet.

Mix all other ingredients (except the mushrooms) and pour over the browned chicken in skillet.

Bring to a boil, lower heat, cover, and simmer 30 minutes.

Add mushrooms and simmer 15 minutes more. Serve over noodles or rice.

Note: You can use 1/8 teaspoon garlic powder in place of fresh garlic or you can sprinkle the chicken with garlic salt and lemon pepper before browning.