4 tsp. olive oil
1 tsp. butter
2 lb. boneless chicken, cubed
2 shallots, sliced
1 c. sliced mushrooms
1 sm. can chunky stewed tomatoes
2/3 c. dry white wine
2/3 c. chicken stock
2 garlic cloves, crushed

Heat oil and butter in deep skillet. Roll chicken in flour, saute until brown. Reduce heat, add shallots and mushrooms. Saute briefly. Drain off fat. Add tomatoes, wine, chicken stock, salt and pepper. Cover and cook over medium heat 15 minutes. Add crushed garlic and cover and bake 20 minutes or until chicken is tender at 350 degrees. Serve over rice.