3 lbs. boneless chicken breasts, cut in strips
1 c. flour
4 tbsp. olive oil
3 cloves garlic
2 med. onions, sliced
1 c. black olives, pitted, sliced
3 1/2 c. chicken broth
2 c. crushed tomatoes
1 c. white wine
Juice of 2 lemons
1 1/2 lbs. fresh mushrooms, sliced
Salt & Pepper to taste
3 tbsp. fresh, chopped parsley

Coat chicken strips in flour. Saute in olive oil until brown (save drippings). Remove and place in covered casserole dish. Add sliced onions to frying pan drippings and saute 5 minutes, add garlic. Add chicken broth to frying pan, then add wine, tomatoes, salt and pepper. Pour hot mixture over chicken. Bake at 300 degrees for 1 hour.

Meanwhile, saute mushrooms in 1 tablespoon of olive oil, add lemon juice and parsley. Cook gently for several minutes. Add olives, pour mixture over casserole. Bake 10 minutes more and serve over cooked rice.