2 tbsp. butter
2 tbsp. cooking oil
4 chicken breasts, split lengthwise, skinned & boned (2 lbs. boneless)
1 c. sliced onions
1 c. sliced fresh mushrooms
1 clove garlic, minced
3 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. dry white wine
1 c. chicken broth
1 c. diced tomatoes
1/4 c. snipped parsley
Hot cooked rice or noodles

In a 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 the 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 high 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, if desired. Serve with hot cooked rice or noodles. Makes 6 to 8 servings.