Chicken Parmigiana (Grandma Morgan)

1 lb. chicken                                                

1/3 cup fine dry bread crumbs                      

1/3 cup grated parmesan cheese                             

Big pinch oregano                                        

1 egg beaten                                                

½ cup cooking oil                                        

1 can mushrooms  - or fresh mushrooms                

1 onion chopped

1 tsp. salt

½ tsp. pepper

½ tsp. sugar

½ tsp. powdered marjoram

1 can 6 oz. tomato paste

2 cups hot water

½ lb. Mozzarella cheese, sliced

             

Pound chicken.  Trim off excess fat.  Cut into serving pieces.  Mix together bread crumbs and parmesan cheese and oregano.   Dip chicken in egg then roll in bread crumb mixture.  Heat oil in large skillet.  Brown chicken on both sides over medium heat.  Remove chicken, leaving drippings.  Arrange chicken in one layer 13x9 inch pan.  Sauté onions in drippings and mushrooms until soft.  Blend in salt, pepper, sugar, marjoram and tomato paste.  Gradually add hot water stirring constantly.  Boil 5 minutes, scraping browned bits from bottom and sides of pan.  Pour most of this sauce over chicken in baking dish.  Top chicken with slices of mozzarella cheese.  Add remaining sauce.  Cook in oven at 350° for about 1 hour.  Makes 5-6 servings.