2 tsp. each of butter and vegetable oil
1 lb. chicken cutlets, pounded thin
2 c. sliced white mushrooms
2 sm. garlic cloves, minced
4 tsp. all-purpose flour
1 c. ready-to-serve beef broth
4 sm. plum tomatoes, blanched, peeled, seeded and chopped
Dash pepper

In large skillet heat butter and oil together until butter melts; add chicken. Saute over high heat, turning once until chicken is cooked through and lightly browned, 1-2 minutes. Transfer chicken to plate; set aside.

In same skillet add garlic and mushrooms; saute until softened - 1 minute. Sprinkle flour over mushroom mixture and stir quickly to combine. Stir in broth; add tomatoes and pepper. Reduce heat to medium, cook until mixture thickens 3-5 minutes. Return chicken to skillet, heat through. Serve with pasta and spinach. Makes 4 servings.