1 tbsp. butter
2 tbsp. olive oil
2 cloves garlic, sliced
3 scallions, chopped
1 1/2 c. mushrooms
1/4 c. sliced ripe olives
1/4 c. sliced green olives
1 lb. chicken stir fry
3/4 c. dry white wine
1/4 c. chicken broth
Salt and pepper to taste
1/2 c. flour
Salt and pepper
1 (28 oz.) canned whole tomatoes, chopped
1 bay leaf

Melt butter and oil in flame-proof casserole. Saute garlic and onions until soft. Add mushrooms and saute 3 minutes more. Transfer to plate. Put flour, salt and pepper in a bag. Add chicken pieces and shake to coat chicken. Add chicken pieces to casserole and fry until evenly browned. Stir in seasoning, wine, stock, tomatoes, bay leaf, and vegetable mixture. Put in the oven and bake at 350 degrees for 40 to 50 minutes. Serve over cooked pasta.