1/4 c. flour
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
4 chicken breast halves
4 tbsp. butter
2/3 c. dry white wine
1 tbsp. lemon juice
1/2 c. chopped onion
2 c. sliced mushrooms
2 med. tomatoes, diced
1 tsp. sugar
1/4 c. water

Blend first 4 ingredients. Set aside 1 tablespoon flour mixture and coat chicken with remainder. Brown chicken in 3 tablespoons butter. Combine wine and juice and pour over chicken. Add onion. Bring to a boil, reduce heat cover and cook low 35 to 40 minutes. Set aside chicken and keep warm. In separate pan, cook mushrooms in remaining butter and drain. Add tomatoes sugar and wine mixture from pan and simmer 5 minutes. Blend reserved flour with water, add to sauce and simmer until thickened. Pour over chicken and serve immediately with rice.