Chicken Riviera
4 pieces of chicken
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
Enough shortening, melted crisco or oil to be about 1/4 inch deep
in your skillet.
1 clove garlic, minced
2 cups chicken broth (canned, or made from chicken boullion
cubes, or water)
1/4 teaspoon rosemary, crushed up
4 or 5 sliced up carrots
3 slices of lemon
1 or 2 tablespoons chopped parsley

Shake the chicken pieces in a paper or plastic bag with th flour,
salt & pepper.
Heat the shortening quite hot in a skillet
Add chicken, brown on all sides and remove it.
Drain all but 2 tablespoons of oil and stuff in the pan

Add garlic, liquid and rosemary.
Stir together well
Put the chicken back in and put the carrots, lemon slices and
parsley on top.

(Here you can also add quartered raw potatoes, or small canned
ones)
Cover it and simmer about 30 minutes.
Marian Matteson