4 whole chicken breasts, halved
1/2 cup butter
1 small garlic clove
1/3 cup chopped onion
1 1/2 tsp sugar
1/2 tsp sugar
1/2 tsp oregano
1/4 cup flour
1 cup tomato juice
1 can (10.5 ounces) tomato soup
1 cup sour cream
1/4 cup milk
2 Tbsp grated Parmesan cheese
Hot cooked rice
Brown chicken breasts in butter. Use more butter if needed. Remove from frying pan and place in a 1 1/2 quart baking dish.
Pour off all but 2 Tbsp of the drippings. Add garlic and onion to skillet; cover and cook until soft but not brown (about 5 minutes).
Blend in salt, sugar, oregano and flour. Add tomato juice and tomato soup; heat to boiling,stirring constantly.
Remove from heat and blend in sour cream. Stir vigorously. Add milk to thin sauce a little. Add Parmesan cheese. Pour over chicken in baking dish.
Cover and bake at 325 degrees for about 45 minutes, or until meat is fork tender.
Serve with cooked rice.
2 parts water
1 part rice
ex. 1 cup rice to 2 cups water
Bring water to a boil, add rice. Cover and reduce heat to just above low. Let cook for 20-25 minutes.