Sprinkle chicken pieces with salt and pepper and roll in flour. Heat butter and oil in lg skillet. Add chicken and brown on all sides. Remove from skillet and place pieces in single layer inn a shallow baking dish. Add garlic to skillet and saute till soft. Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens. Add mushrooms. Pour sauce over chicken. Bake in a preheated 350 oven for 40 to 45 min or till chicken is tender. Serve sprinkled with finely chopped chives. Note: We (myself and five siblings) all loved this dish when we were kids. It was only when I grew up and made it myself that I realized what a sophisticated yet easy dish it was. My mom always doubled the recipe to feed our large gang and I think it freezes good as well. No idea where the recipe originated, though it more than likely was taken from a 60s copy of Womens Day magazine. Posted to MM-Recipes Digest by Country Mouse
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|Serving Size: 1 Serving (2136g)|
|Recipe Makes: 4|
|Calories from Fat: 618 (45%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 13g|
|Cholesterol 282.5mg||87 %|
|Sodium 9448.3mg||326 %|
|Potassium 6341.7mg||167 %|
|Total Carbohydrate 116.6g||34 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 89.9g|
|Protein 86.4g||123 %|
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Calories per serving: 1375
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