Company Chicken Breasts
|Flour||1⁄4 Cup (4 tbs)|
|Chicken breasts||4 , cut in half|
|White wine||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Mushrooms||1 Cup (16 tbs), sliced (fresh)|
|Onions||1⁄2 Cup (8 tbs), finley chopped|
|Tomatoes||2 Medium, diced|
|Water||1⁄4 Cup (4 tbs)|
Blend flour, salt, oregano, and pepper.
Set aside 1 tablespoon of this mixture for later.
Dredge chicken pieces in flour mixture.
Melt 3 tablespoons butter in large skillet, brown the chicken.
Combine wine and lemon juice, pour over chicken.
Cover skillet, simmer for 30 to 45 minutes, until chicken is tender.
Saute mushrooms and onions in butter in small skillet.
Onions should be transparent.
Remove chicken to a warm platter and keep it warm.
Add mushrooms, onions, tomatoes, and sugar to sauce in large skillet.
Cook over low heat 5 minutes, until tomatoes are tender.
Blend reserved flour with water, add to sauce.
Stir until sauce thickens slightly.
Pour over the waiting chicken; serve.