Hunter-Style Chicken

2 tablespoons butter
2 tablespoons cooking oil
4 chicken breasts, split lenghtwise, skinned and boned (2 lbs boneless)
1 cup sliced onions
1 cup sliced fresh mushrooms
1 clove garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1 cup chicken broth
1 cup diced tomatoes
1/4 cup snipped parsley
Hot cooked rice or noodles

In a large skillet heat together butter and
oil. Cook chicken pieces over medium heat about
25-minutes, turing to brown.

Remove chicken to a 12 x 7-1/2 x 2-inch
baking dish; keep warm.

For the vegetable sauce, in the same
skillet combine onion, mushrooms,
and garlic. Cook andstir till onion is
tender. Stir in flour, salt, and pepper;
mix well. Add wine, chicken broth, and
tomatoes; mix well.

Cook and stir over medium high heat until
mixture is thickened and bubbly; cook and stir
1 minute more.

Pour vegetable sauce over chicken in dish.
Bake, uncovered, in a 350 degrees F. oven for
30 minutes or till chicken is tender. Sprinkle
with snipped parsley.

Garnish with tomato wedges and parsley, if desired.

Serve with hot cooked rice or noodles.

Makes 6 to 8 servings.