Chicken Italiano

Everyone in our house enjoyed this, but especially my son when he was a teenager.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3  lbs broiler-fryer chickens, quartered
• 3  tablespoons all-purpose flour
• 2  tablespoons butter or 2  tablespoons margarine
• 1 (16 ounce) jar  marinara sauce
• 1⁄4 cup medium sherry
• 2  tablespoons  chopped parsley
• 1⁄2 teaspoon seasoning salt
• 1  dash pepper
• 8  ounces  fusilli
• 2  tablespoons  salad oil
• 4  ounces  sliced mozzarella cheese

Directions

1. On waxed paper, coat chicken pieces with flour.
2. In 12-inch skillet over medium-high heat, in hot butter, cook chicken until browned on all sides.
3. Stir in marinara sauce, sherry, 1 tablespoon parsley, seasoned salt and pepper and heat to boiling.
4. Reduce heat to low; cover skillet and simmer 45 minutes or until chicken is fork-tender, basting occasionally with liquid in skillet.
5. Meanwhile, preheat broiler.
6. Cook fusilli with salad oil as label directs; drain well; place on broil and serve platter.
7. Arrange chicken on fusilli; spoon sauce from skillet over all.
8. Place cheese slices over chicken.
9. Broil 3 minutes or until cheese is melted.
10. Sprinkle with remaining parsley.