1 tbsp. flour
1/2 tsp. black pepper
2 bones and skinned chicken breasts
2 tbsp. olive oil
1/4 tbsp. thyme
1 clove garlic, crushed
1 med. onion, chopped
1 c. marsala wine
2 tbsp. catsup
3/4 c. celery, chopped
1/2 lb. sliced mushrooms
1 lg. tomato

Combine flour, pepper and thyme in a plastic bag. Add chicken and shake to coat. Heat oil in a large skillet, add chicken and brown on both sides. Remove from skillet and set aside. Add garlic, onion, and oil, cook 2 minutes, stirring while cooking. Stir in wine, catsup, and chicken; cover and cook over medium heat for 25 minutes. Add celery and mushrooms, cook additional 15 minutes. Add cut up tomato for last 3 minutes. Serve over rice.