|Olive oil||3 Tablespoon|
|Frying chicken||1 , cut up|
|All purpose flour||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned tomato paste/1 tablespoon tomato paste dissolved in 3 tablespoons water||1⁄3 Cup (5.33 tbs)|
|Tomatoes||3 Medium, peeled, seeded and chopped|
|Crumbled dried thyme||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped parsley||2 Tablespoon|
|Bread slice||2 , trimmed of crust and fried in butter|
|Eggs||4 , fried in hot olive oil|
Heat oil and butter in large heavy skillet.
Saute chicken in it until browned on all sides.
Remove chicken to casserole and keep hot.
Blend flour into skillet pan juices.
Cook, stirring constantly, for 2 to 3 minutes.
Season with salt and pepper.
Add garlic, wine, and canned tomatoes.
Bring to a boil.
Add fresh tomatoes, thyme, mushrooms, and parsley.
Cook over medium heat, stirring frequently, for about 5 minutes.
Pour sauce over chicken pieces in casserole.
Cook, covered, over low heat, or in preheated moderate oven (350°F.), for 30 minutes, or until chicken is tender.
If to be served in the manner of an elegant French restaurant, arrange chicken and sauce on large heated serving platter.
Surround with lobster or shrimps, and with fried bread slices cut on the diagonal to form triangles.
Top each bread piece with a fried egg.