3/4 c. flour
1 tsp. salt
1/4 tsp. pepper
10 whole chicken breasts, skinned, boned, halved
2 tbsp. butter
2 tbsp. olive oil
1 tsp. oregano
1 lg. garlic clove, minced
2 c. dry red wine
1 (12 oz.) can frozen orange juice concentrate, thawed
1 tbsp. butter
1 tbsp. olive oil
10 lg. mushrooms, sliced
2 lg. red onion, sliced into 1/8 inch rings
2 lg. green peppers, sliced into 1/8 inch rings

Combine flour, salt, pepper. Dust chicken lightly in mixture. Heat butter and oil in large skillet over medium heat. Stir in oregano and garlic. Add chicken in batches and saute until golden brown on both sides. Transfer to 4-quart casserole or large oven-proof skillet and set aside. Reserve skillet in which chicken was cooked.

Preheat oven to 375 degrees. Combine wine and orange juice in bowl and blend well. Add to skillet in which chicken was sauteed and simmer uncovered about 2 to 3 minutes, scraping bottom of pan. Pour over chicken breasts. Cover and bake for 30 minutes.

Heat remaining butter and oil in same skillet and add mushrooms, onion and pepper. Saute over medium heat until slightly soft about 3 to 4 minutes. Spoon over chicken. Bake uncovered for 30 minutes, basting every 10 minutes until chicken is tender. Serve immediately.