4 halves skinless, boned chicken
3 tbsp. flour
Freshly ground pepper
1 tsp. salt, or to taste
1/2 tsp. dried tarragon
1 clove garlic, finely chopped (not mashed)
3 tbsp. olive oil
3 tbsp. butter (or whatever)
3 c. canned tomatoes-peppers, onions mixture
1 c. French Vermouth, or other dry white wine
6 lg. mushrooms, sliced, or 10 medium
1 sm. yellow pepper, finely chopped

Combine flour, pepper, salt and tarragon, and dredge chicken and shake off surplus. Melt butter and olive oil and saute chicken lightly on both sides over medium heat. Add canned tomato mixture, yellow pepper, wine and garlic and simmer gently until tender, covered.

Add mushrooms and simmer covered for about five minutes. Add olives and heat through. Arrange on platter attractively and garnish with parsley. For additional sauce, add a little chicken broth and wine and adjust seasoning. Serve with plain boiled rice. This is a very colorful buffet dish. It can be prepared ahead as far as, then finished up quickly.