Recipe: Chicken with Capers (with mushrooms and olives, Wesson, 1960's)

CHICKEN WITH CAPERS

1 frying chicken, cut up
1/4 cup flour
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup Wesson oil
1/4 cup water or white wine
1 (4 oz.) can sliced mushrooms
1/2 cup sliced stuffed olives
2 tbsp. capers

Dredge chicken in mixture of flour, onion powder, salt and pepper. Brown in oil.

Add water, cover and cook slowly 20 to 30 minutes.

Add mushrooms, olives and capers, heat through.

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's