1 cleaned broiler-fryer (3 lbs.), cut up or 6 chicken breasts (prefer breasts)
1/4 c. flour
2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. olive oil
3 tbsp. butter
2 c. diced onions
1 c. diced green pepper
3 cloves garlic, minced
1 lg. can (2 lb. 3 oz.) plum tomatoes
2 bay leaves
1 1/4 tsp. oregano
1 tsp. sugar
1 lb. fresh mushrooms
1 tsp. basil leaves

Dredge chicken in flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper. In large skillet heat 2 tablespoons oil and all the butter. Add chicken, brown well on all sides. Remove chicken to a 13 x 9 x 2 inch baking dish. To skillet add onion and green pepper. Saute 5 minutes. Add garlic, saute 1 minute longer.

With slotted spoon, remove vegetables to large saucepan. Add tomatoes, bay leaves, oregano, sugar, remaining salt and pepper. Bring to boiling point, reduce heat and simmer sauce uncovered for 45 minutes, stirring occasionally.

Meanwhile, rinse and pat dry mushrooms. Add remaining oil to skillet; heat. Add mushrooms and saute 5 minutes. Stir mushrooms and basil into sauce during last 5 minutes of cooking time. Pour sauce over chicken. Bake in preheated 350 degree oven for 45 minutes or until chicken is tender. Serve with buttered pasta (angel hair, my favorite). Serves 6.