Preparation:
Dredge chicken with flour. Salt with 1/2 teaspoon salt. Pepper.
In chicken fryer, heat oil. Add chicken and cook until well browned on both sides. Cover and cook over low heat for 25 minutes.
Combine tomatoes, 2 tablespoons flour, sugar, and remaining salt. Add tomato mixture to pan. Add wine and mushrooms. Cover and continue cooking over low flame for 20 minutes, or until chicken is tender. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
