2 lb. boneless breasts of chicken
2 tsp. salt
1/2 tsp. pepper
Flour
1/4 c. olive oil
3 tbsp. butter
1/4 lb. sliced mushrooms
1 c. chicken stock
12 sm. white onions
1/2 c. sliced green pepper
1 c. drained tomatoes or 4 fresh tomatoes, peeled
1/2 c. black olives
Pinch of fresh chopped garlic
1/2 c. white dry sherry

Rub cut-up chicken with a teaspoon of salt, pepper and flour. Take 1/4 cup oil and 2 tablespoons clarified butter and brown. Then add the next 6 ingredients. Cover and simmer for 45 minutes or until chicken is tender. Saute mushrooms in remaining 1 tablespoon butter, add to chicken along with wine 5 minutes before cooking time is up. Adjust seasoning. Makes 6 servings.