| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | 2-1/2 lb fryer cut up | |
| 1/4 | c | Flour |
| 1/4 | c | Oil |
| 1 | 1.5-oz spaghetti sauce mix | |
| 1/2 | c | Chicken bouillon |
| 3 | Tomatoes, quartered | |
| 1/4 | lb | Mushrooms -or- |
| 1 | 4-oz mushrooms |
INSTRUCTIONS
Coat chicken with flour; roll in oil. Place skin side up in 12x7 baking dish. Cover with plastic wrap and cook for 8 minutes. Rearrange chicken in dish. Combine spaghetti sauce, bouillon and tomatoes. Pour over chicken. Cook 8 minutes. Add mushrooms and cook 1 minute. Serves 4-5. MRS MALLOYD MOORE (EDNA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 73.2mg
Sodium: 466.1mg
Potassium: 535mg
Carbohydrates: 11.6g
Fiber: 1.6g
Sugar: 3.5g
Protein: 29.4g