1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried tarragon
1/4 c. olive oil
1/4 c. butter
1 c. dry white wine
1 1/2 lb. boneless chicken breasts, cut into large pieces
2 cups canned tomatoes
1 clove garlic, chopped
8 sliced mushrooms
Mix first 4 ingredients and dredge chicken.  Reserve remianing
flour mixture.  In a large skillet, heat oil and butter.  Add
chicken and brown on all sides.  Remove chicken to heavy
casserole.  Add flour to fat remaining in the skillet and using
a wire whisk, gradually stir in wine.  When sauce is thick and
smooth, pour over chicken and add tomatoes, garlic, and
mushrooms.  Cover and bake at 350 F for 45 minutes or less,
stirring occasionally.  Serve over rice.  Serves 4.