2 fryer chickens (2 lbs. each), cut up
3 tbsp. olive oil
2 tbsp. butter
1 can (15 oz.) tomato sauce
1 can (1 lb. 12 oz.) whole tomatoes, undrained
1 tsp. dried basil leaves
1 tsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
3 tbsp. water
1 can (6 oz.) whole mushrooms, drained

Brown chicken in oil and butter. Add next 9 ingredients. Simmer, covered, 45-50 minutes or until chicken is tender. Combine flour and water; stir into sauce. Add mushrooms. Cook and stir until sauce is thickened. Makes 6 servings.