Put your seasoning and flour in a large freezer bag and shake to mix. Place the chicken in the freezer bag and shake well until the chicken is thoroughly coated. In a pre-heated large non-stick skillet, brown the chicken about 4 or 5 minutes on each side, then set aside. Brown it in the all the olive oil except for 2 Tablespoons. After setting the chicken aside brown your chopped u onion and mushrooms in the same skillet.

When the mushrooms have softened and the onions have begun to brown, add in you beef broth, diced tomato and tomato paste and stir well. Cut up the chicken onto large cubes or chunks and return to the pan. Bring to a simmer and allow to cook for 15 to 20 minutes at a medium simmer.

Serve over Cooked Fettuccini and covered with about 1 Tbs. Grated Romano/ parmesan cheese.