1/4 c. flour
3 lbs. chicken, boneless breasts
2 tbsp. butter
2 tbsp. olive oil
3/4 c. dry red wine
1/4 c. water
1 sm. onion, peeled & chopped
2 cloves garlic
1/2 tsp. thyme
1/2 of a bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1 med. tomato, peeled & chopped
1/4 c. sliced mushrooms

1. Flour chicken and cook on both sides in butter and oil for about 5 minutes.

2. Mix wine, water, onion, garlic, thyme, bay leaf, salt and pepper. Add to chicken. Cover, reduce heat and simmer for 15 minutes.

3. Add the tomato and mushrooms to pan, cover and cook on simmer another 15 minutes.

4. Remove cover and tilt the skillet to drain and skim the fat from the sauce. Cook, uncovered 5 more minutes until the sauce thickens.

5. Serve with wide egg noodles.