Baked Chicken Supreme

Jessie Hartshorn

A Lion House Original. I've made it for years and my family loves it!

4 whole chicken breasts, halved*
1/4 cup shortening (about)
1 small garlic clove
1/3 cup chopped onion
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano (optional)
1/4 cup flour
1 cup tomato juice
1 can (about 10 1/2 oz.) tomato soup
1 cup sour cream
1/4 cup milk
2 Tbsp. grated Parmesan cheese
Hot cooked rice

Brown chicken breast in shortening. (Use more shortening if needed.)  Remove from frying pan and place in 9 x 9-inch 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 bit (add a little more if needed).  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. Makes 8 servings.

*Skinned and boned breast are a little nicer, but unskinned, un-boned pieces may be used.  Or use all the pieces from one chicken, or the pieces desired from two chickens.