Fricasseed Chicken Breasts With Spaghetti
|Seasoned flour||4 Tablespoon|
|Salad oil||3 Tablespoon|
|Chicken bouillon cubes||2|
|Sliced mushrooms||1 Can (10 oz)|
Dredge chicken in seasoned flour, brown in hot oil in skillet.
Dissolve bouillon cubes in 11/2 cups hot water; add to chicken.
Season to taste.
Add mushrooms and liquid.
Cover; simmer until chicken is tender.
Cook spaghetti according to package directions; drain.
Place on serving platter; top with chicken.
Add pan gravy.