1 lb. your favorite pasta, cooked al dente
4-6 boneless skinless chicken breasts
3 tbsp. seasoned flour
1 tbsp. butter
1 tbsp. oil
1 (28 oz.) can Shop and Save whole, peeled tomatoes, undrained, and chopped
1 lg. onion, chopped finely
2 cloves garlic, minced
3/4 c. dry white wine
Additional butter and oil
1/2 c. sliced olives
2-3 tbsp. fresh minced parsley.

Pound the chicken breasts to about 1/4 inch thick. Dredge in seasoned flour. Heat oil and butter in a large skillet. Saute chicken quickly on one side for about 3-4 minutes. Remove chicken to a plate. Set aside.

Heat another tablespoon each of oil and butter. Add onion, saute gently 5 minutes to soften onion. Stir in the tomatoes, their liquid, the wine, and the remaining flour. Mix well. Bring to a boil. Lower heat to simmer. Simmer, uncovered, 15-20 minutes. This will reduce and thicken the sauce. Add the chicken, cooked side up. Spoon a little sauce over top. Simmer 5-10 minutes. Sprinkle with sliced olives. Heat one more minute.

Toss your hot cooked pasta with a little butter and some Parmesan cheese. Turn out onto a large platter. Top with sauce, arrange chicken over top. Sprinkle with parsley.