Cooking with Mary Wednesday, September 21, 2016
3 lbs cut up frying chicken or bone-in chicken breasts
Flour
2 TBSP oil
1 garlic clove, minced
4 oz can of mushrooms
1/4 C soy sauce
1/4 C ketchup
1/4 C white wine or chicken broth
1 medium onion, thinly sliced
1/4 C sliced black olives (optional)
Heat oil in large pan. Dredge chicken in flour then brown in the oil. Drain and reserve liquid from can of mushrooms and set mushrooms aside. In a small bowl, mix liquid from mushrooms, soy sauce, ketchup, and wine (or broth). Pour mixture over the browned chicken. Stir in onion, cover, and simmer for 45 minutes or until juices of chicken run clear. Add mushrooms and olives (if using)and heat to serving temperature. Great served with mashed potatoes or over rice with a salad or vegetable and rolls. Serves four.