Baked Chicken Supreme

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.

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.

Try not to remove the lid while cooking.