Mushroom Chicken

Yield: 3-4 servings	Mushroom Chicken
1 med chicken, cut up	In a large non-stick frying pan, heat extra oil to fry the
1 can crm mushroom soup	chicken in.  Thoroughly rinse the chicken pieces, and dredge
1/4t poultry seasoning	(or coat) them with the flour.  Salt and pepper can be added
1/4c chopped onion	to season the chicken.  When the oil is heated, fry the
1c sliced carrots	chicken until done.  Mix the soup, seasoning, onion, carrot,
2T cooking oil	and 2T oil in a bowl and set aside.  When all of the chicken
flour to dredge chicken in	is done, drain the grease out of the pan (do not clean out
extra oil to fry chicken	bottom of the pan) and place chicken back into the pan.
	Pour the soup mixture over every piece of chicken. Cover
	and simmer for 45 minutes.  Check and move the chicken
	every 15-20 minutes to make sure it doesn't stick.