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1
Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
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2
Melt remaining butter.
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3
Add garlic and cook about 1 minute. Remove and set aside.
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4
Coat chicken with 1/2 cup flour.
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5
Season with salt and pepper.
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6
Heat oil in a heavy skillet.
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7
Add chicken and brown on all sides.
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8
Cover and cook over low heat for 25 minutes.
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9
Drain oil from skillet.
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10
Add tomatoes and bring to a boil.
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11
Add enough water to the remaining flour to make a paste.
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12
Stir into tomatoes and cook, stirring, until thickened.
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13
Add wine, mushrooms and garlic.
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14
Cover and simmer until chicken is tender, about 20 minutes longer.
