2 lbs. frying chicken
2 tbsp. oil
2 tbsp. butter
1 lg. clove, minced garlic
1 lg. onion, minced
1/2 c. celery, minced
1 green pepper, minced
1/2 c. water
1/2 c. sauterne wine
1 (6 oz.) can tomato paste
1 tsp. oregano
1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Parmesan cheese

Cut chicken into serving pieces. In a large skillet, heat butter and oil, then add garlic, onions, celery, green pepper and oregano; saute about 3 minutes. Next, add cut up chicken and brown until golden in color. Combine wine, tomato paste, water, baking soda, Parmesan cheese, salt and pepper in a bowl, mix very well, then pour this sauce over the chicken; cover pan; and simmer for 30 to 40 minutes or until chicken is tender.

Toward end of cooking time, the sauce may be thickened if desired with 1 tablespoon cornstarch and 2 tablespoons water mixed. Arrange on an oblong or oval platter on top of cooked flat egg noodles or green noodles or your favorite pasta.