1 (3 to 3 1/2 lb.) chicken, cut up
Salt and pepper
1/4 c. olive oil
1 onion, chopped
1/2 lb. mushrooms, sliced
2 cloves garlic, chopped
1 tsp. dried basil
1 (16 oz.) can whole tomatoes, chopped
1/2 c. dry white wine
2 tbsp. parsley, chopped

Season the chicken well with salt and pepper. Heat the oil in a 12-inch skillet. Add the chicken and brown well on all sides. Remove the chicken and set aside.

Add the onion, mushrooms and garlic to the skillet and cook until softened. Add the basil, tomatoes and wine and stir well. Bring to a boil. Lower the heat and add the chicken. Cover and cook for 25 minutes or until the chicken is tender.

Remove the chicken to a warmed serving platter. Bring the sauce to a boil and boil vigorously until slightly reduced and thickened. Spoon the sauce over the chicken and garnish with the chopped parsley. Yields: 4 servings.