1/2 c. flour
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 (2 1/2 - 3 lb.) broiler-fryers, cut up
1/2 c. butter, divided
1 lg. onion, chopped
1/2 lb. fresh mushrooms, sliced
1/2 c. thinly sliced celery
2 cloves garlic, minced
2 (16 oz.) cans whole tomatoes, undrained and coarsely chopped
1 (8 oz.) can tomato sauce
1 tsp. dried Italian seasoning
1 tsp. pepper
1/2 tsp. dried whole oregano

Combine first 4 ingredients; mix well. Dredge chicken in flour mixture. Melt 1/4 cup plus 2 tbsp. butter in a large skillet. Add chicken, several pieces at a time and brown on both sides. Remove chicken from skillet; place in a lightly greased shallow roasting pan.