Cut chicken into approximately 2 1/2 inch pieces; carefully do each piece in seasoned flour (about 1 cup flour, salt and pepper).
Cook chicken until light golden in vegetable or olive oil in heavy skillet. Drain on paper towels while cooking remainder of pieces.
Saute onion a few minutes. Do not brown. Set colander over bowl to catch drips. Saute mushrooms. Add to onions.
Put layer of chicken in large low bowl or casserole; spoon 1/3 of mixed vegetable over chicken (onion, mushrooms, tomato and pepper mixed together). Repeat (about 3 layers).
Add drippings from onion, etc., plus 1 cup dry white wine to skillet. Cook a couple of minutes. Pour over chicken and vegetables.
Cook in 350 degree oven for about 20 to 25 minutes until thoroughly heated and pepper is cooked. Serves 8.
