Ingredients
- 2 garlic (cloves)
- 1 spaghetti (hot cooked)
- 1/2 lb mushrooms (fresh)
- 1/4 c oil
- 3/8 c all purpose flour
- 1 t oregano leaves (dried)
- 1/2 ts salt
- 1/4 ts pepper
- 1/2 ts basil leaves (dried)
- 3 packages italian tomatoes
- 1 slice onion
- 1 slice green pepper
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6.
