1/4 c. plus 2 tbsp. olive oil
4 cloves garlic, minced
1 c. chopped onions
2 c. sliced mushrooms
2 (28 oz.) Italian style tomatoes
1 (8 oz.) can tomato sauce
1/2 c. red wine
2 tbsp. minced oregano
1 tsp. sugar
1 c. water
Salt and pepper to taste
1 chicken, cut up
2 tbsp. butter

Heat 1/4 cup oil in skillet and saute the garlic and onions. Add mushrooms and saute until tender. Add tomatoes and saute. Add tomato sauce, wine, oregano, sugar and water. Season with salt and pepper.

In another skillet, brown chicken on both sides in mixture of the remaining 2 tablespoons oil and butter. Add chicken to sauce. Cover and simmer about 25 minutes or until chicken is tender. Uncover and continue cooking until sauce is thickened. Adjust seasonings to taste. Serve over pasta.