Baked Chicken Supreme

4 whole chicken breasts, halved
1/4 cup shortening
1 small garlic clove
1/3 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon oregano (optional)
1/4 cup flour
1 cup tomato juice
1 can (about 10 1/2 ounces) tomato soup
1 cup sour cream
1/4 cup milk
2 tablespoons grated Parmesan cheese
Hot cooked rice

Brown chicken breasts in shortening, using more shortening if needed. Remove from frying pan and place in 9x9-inch baking dish. Pour off all but 2 tablespoons drippings. Add garlic and onion to skillet; cover and cook until soft but not brown, about 5 minutes. Blend in salt, sugar, oregano, and flour (use a sauce whisk if possible here, as the flour will tend to clump). Add tomato juice and tomato soup; heat to boiling, stirring constantly. Remove from heat and blend in sour cream. Stir vigorously. Add enough milk to thin sauce a little. Add Parmesan cheese. Pour over chicken in baking dish. Cover and bake at 325 degrees for about 45 minutes, or until meat is fork tender. Serve with cooked rice. Makes 8 servings.
Note: Skinned and boned breasts are best, but unskinned, unboned pieces may be used. Or use all pieces from one chicken, or pieces desired from two chickens.

Cook's notes: This is a great recipe for having leftovers! We found that if you individually pack Tupperware containers with the chicken, sauce and rice, that it warms up beautifully in the microwave, and will still taste fresh all week (I guess the sauce works as a preservative) . Do BE CAREFUL while browning the chicken, it has a tendency of spitting hot shortening your way when the pan gets too hot!! On another note... I really like the onion flavor, so sometimes I will add about a cup of onions instead of the amount listed in the recipe. Also, I typically purchase the frozen chicken breasts, and will use 6-8 of them depending on their size.
I always use my 9x13 baking dish instead of the recommended 9x9.

Source of recipe: Lion House Classics