2 tbsp. butter
2 tbsp. cooking oil
4 chicken breasts, split lengthwise, skinned & boned
1 c. onions, sliced
1 c. fresh mushrooms
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. dry white wine
1 c. chicken broth
1 c. dried tomatoes
1/4 c. snipped parsley
Hot cooked rice or noodles

In large skillet, heat together butter and oil. Cook chicken pieces over medium heat, about 25 minutes, turning to brown. Remove chicken to a 12 x 7 1/2 x 2 inch baking dish, keep warm. For vegetable sauce, in same skillet, combine onion, mushrooms, and garlic. Cook and stir until onion is tender. Stir in flour, salt and pepper, mix well. Add wine, chicken broth and tomatoes, mix well. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Pour vegetable sauce over chicken in dish. Bake uncovered in a 350 degree oven for 30 minutes or until chicken is tender. Sprinkle with snipped parsley. Garnish with tomato wedges and parsley if desired. Serve with hot cooked rice or noodles. Makes 6 to 8 servings.