4-6 chicken cutlets
Flour for dredging
Salt & freshly ground pepper
Dried thyme
1/4 c. butter
1/4 c. shallots or onions, chopped
1/4 lb. mushrooms, chopped
1 (28 oz.) can whole tomatoes, chopped (drain & reserve liquid)
1/2 c. white wine
2 tbsp. chopped parsley
1/4 tsp. tarragon

Dredge chicken in flour, seasoned with salt, pepper and thyme. In large skillet heat the butter. Add chicken and brown on all sides.

Add shallots (or onions), mushrooms, wine, tomatoes and herbs. Cover and cook slowly until chicken is tender, 30-45 minutes (add reserved tomato liquid if needed while cooking).