1 lb. chicken tenders, dipped in flour
3 oz. each butter and olive oil, blended
1 sm. jar roasted peppers
1 med. onion
1 lb. mushrooms, sliced
1 (16 oz.) can plum tomatoes
1 c. chicken broth
1 c. red wine
Pinch of sugar
Dash of salt and pepper

Saute chicken in butter and oil; set aside. Add remaining ingredients, except roasted peppers, to oil and cook about 45 minutes or until tomatoes are soft. Add chicken and peppers. Cook 20 minutes more. Serve over rice.