CHICKEN MILANO

CHICKEN MILANO 2 lbs. frying chicken 2 tbsp. oil 2 tbsp. butter 1 lg. clove, minced garlic 1 lg. onion, minced 1/2 c. celery, minced 1 green pepper, minced 1/2 c. water 1/2 c. sauterne wine 1 (6 oz.) can tomato paste 1 tsp. oregano 1/2 tsp. baking soda 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 c. Parmesan cheese

Cut chicken into serving pieces. In a large skillet, heat butter and oil, then add garlic, onions, celery, green pepper and oregano; saute about 3 minutes. Next, add cut up chicken and brown until golden in color. Combine wine, tomato paste, water, baking soda, Parmesan cheese, salt and pepper in a bowl, mix very well, then pour this sauce over the chicken; cover pan; and simmer for 30 to 40 minutes or until chicken is tender. Toward end of cooking time, the sauce may be thickened if desired with 1 tablespoon cornstarch and 2 tablespoons water mixed. Arrange on an oblong or oval platter on top of cooked flat egg noodles or green noodles or your favorite pasta.

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