1 (3 1/2 lb.) broiler chicken cut up or 4 breasts
1/4 c. olive oil
1 tbsp. butter
12 oz. fresh mushrooms
1 med. onion, chopped
3 carrots, chopped
1 stalk celery, 1/2 c. chopped
1 1/4 c. dry white wine
2 med. tomatoes, peeled and cut
Green pepper, chopped (to taste)

Rinse chicken pieces, pat dry with paper towel. In a 12 inch skillet, brown chicken in oil. Remove chicken to a warm dish. Drain all but 2 tablespoons of oil. Add butter, mushrooms, onion, celery and green pepper.

Cook until tender but NOT brown. Stir in flour, salt and pepper. Stir in wine and tomatoes. Bring to boil for 2 minutes. Return chicken to skillet. Cover. Simmer 35 to 40 minutes or until chicken is tender.

Put chicken in warm dish. Pour sauce over. Serve with rice or noodles.