My dad is a great cook! This is always a family favorite… and, he makes it gluten free by replacing the 1/4 c. of flour with either a slightly smaller amount of corn starch or a GF flour blend we have in the house.
Chicken of Six Seasonings
1/4 c. flour
1 t. salt
1/2 t. parsley flakes
1/4 t. pepper
1/4 t. crushed thyme
1/4 t. crushed rosemary
1/4 t. crushed oregano
3 lb. chicken breasts, sliced in small medallions
1/4 c. olive oil
1 medium onion, chopped
1 can mushrooms (4 oz.), stems and pieces, drained, reserve fluid
2 cans diced tomatoes (1 lb each)
2 T. brown sugar
2 T. lemon juice
3/4 c. uncooked rice
Mix flour and next six seasonings in a paper bag. Toss chicken in bag. Shake well. Toss all pieces in small batches until coated. Reserve seasoned flour for thickening later.
Brown chicken in hot shortening about 15 to 20 minutes. Remove and drain on paper towels. Add onion and mushrooms to skillet. Cook and stir until onion is tender. Remove from heat. Add tomatoes, mushroom liquid, brown sugar, lemon juice, rice AND 1 1/2 cans of water (use the tomato cans to measure the water).
Heat to boiling, stir constantly. Add chicken. Cover and simmer on low for 40 minutes until rice and chicken are tender.