3 lb Chicken in serving pieces
Salt and pepper Flour 1/4 c Butter
1/4 c Olive oil (not virgin)
1 Garlic cl, minced
2 T Flour
1 lb Can tomatoes
1 c Dry white wine
6 oz Can sliced muchrooms
Sprinkle chicken pieces with salt and pepper and roll in flour. Heat butter and oil in lg skillet. Add chicken and brown on all sides. Remove from skillet and place pieces in single layer inn a shallow baking dish. Add garlic to skillet and saute till soft. Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens. Add mushrooms.
Pour sauce over chicken. Bake in a preheated 350 oven for 40 to 45 min or till chicken is tender. Serve sprinkled with finely chopped chives.
Note: We (myself and five siblings) all loved this dish when we were kids. It was only when I grew up and made it myself that I realized what a sophisticated yet easy dish it was. My mom always doubled the recipe to feed our large gang and I think it freezes good as well. No idea where the recipe originated, though it more than likely was taken from a 60’s copy of Women’s Day magazine.