2-3 chicken breasts, split, deboned and cut in lg. pieces
1/4 c. oil
1/2 c. chopped onion
1 sm. can mushrooms
1/4 tsp. dried basil
1 tsp. salt
Dash pepper
1/2 c. white wine
1 can stewed tomatoes
Approx. 1/2 c. flour
Chopped parsley or chives
1/2 lb. cooked spaghetti or vermicelli noodles

Rinse chicken and pat dry with paper towels. Salt and pepper meat. Dust lightly with flour.

Heat oil in skillet, add chicken and brown. Add onions and mushrooms, basil, salt and pepper. Cover and simmer 3-5 minutes.

Pour wine over chicken and simmer 5 minutes. Add tomatoes and cover simmering 20-30 minutes until chicken is tender, stirring occasionally.

Cook noodles, drain and rinse. Arrange noodles on a platter and cover with chicken and sauce. Sprinkle with chives or parsley. 4-6 servings.