Chicken Stew

3 to 4 pounds of boneless chicken breast
Salt and pepper to taste
1/2 cup of shortening
3 tablespoons of all-purpose flour
2 cups of onions (chopped)
1/2 cup of celery (chopped)
1/2 cup of green peppers (chopped)
2 cups of water
1 small can of mushroom pieces
1/4 cup of chopped onion tops or shallots
2 tablespoons chopped parsley

Cut chicken breast into bite size pieces, salt and pepper them. Brown the pieces quickly in the shortening, then remove and set aside.

Add the 3 tables poons of flour to the shortening and brown. then add the onions, celery and pepper; cook slowly until tender. Return the chicken pieces to the pan. add water and mushrooms. Cover and simmer for about 2 1/2 to 3 hours. Add the onion tops or shallots about 10 minutes before done. Add parsley 5 minutes before removing from heat. Serve with rice or better yet, some egg noodles.

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