1 1/2 tbsp. olive oil
1 1/2 tbsp. butter
2 1/2 lbs. cut up chicken pieces
2 tbsp. flour
1/2 c. dry white wine
2 (8 oz.) cans tomato sauce
1 med. clove minced garlic
1/2 tsp. salt
1 med. onion, sliced
1/8 tsp. ground pepper
1/4 tsp. thyme
2 c. sliced mushrooms
1/4 c. sliced ripe olives
1/4 c. slivered almonds
1 tbsp. fresh parsley

Heat oil and butter in large skillet and brown chicken. Remove chicken to casserole or Dutch oven. Stir flour into skillet drippings, stirring until golden brown. Stir in wine, tomato sauce, garlic, onions, salt, pepper, thyme, and mushrooms. Cook until sauce thickens (about 5 minutes) (if too thick, add a little water or wine). Add sauce to chicken. Cook on stove top in covered casserole for 30 minutes or bake in 350 degree oven for 30 to 40 minutes or until chicken is tender. During last 5 minutes, add chopped olives and slivered almonds and stir. Garnish with fresh parsley. Serve over rice. Serves 4 to 6.