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1. Heat live oil in a large skillet over med. heat.
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2. Season the chicken breasts with Salt & Pepper and dredge in the flour.
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3. Fry in the hot olive oil, turning only once, until each side is golden brown. Place partially cooked breasts into a large flat casserole dish.
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4. Add the minced garlic to the pan and add oil if necessary. Cook approx. 1-2 minutes at med. heat before adding the onions, celery and carrots and saute approx. 4 minutes then add the mushrooms and continue to cook, stirring until onions and vegetables are tender crisp.
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5. Add the can of tomatoes, breaking up the tomatoes into smaller chunks. Add the brandy and wine and cook for a few minutes until the mixture is hot and bubbly. Adjust seasonings now by adding extra Salt, Pepper or Oregano.
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6. Pour mixture over the breasts in the casserole, cover and bake at 350 Deg. for approx, 45 minutes.
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Test by piercing the breasts with a fork, they should be very tender and no longer pink.
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The sauce can be thickened with flour or cornstarch if desired or served as a thin sauce. Serve over the hot Fettucini noodles with fresh grated Parmesan cheese and home fried garlic toast.
