Italian in flavor this recipe makes enough sauce for 6 split breasts, serve with couscous.

CHICKEN WITH TOMATOES & OLIVES
Serves 4

4 or 6 Chicken Breast Halves
1/2 Cup Flour
2 Tbsp Butter
2 Tbsp Olive Oil
1 Clove Garlic, Chopped
1 Cup Chopped Onion
1/4 Cup Chopped Carrots
1/4 Cup Chopped Celery
2 Cup Canned Tomatoes, Cut up
1/4 Cup Fresh Mushrooms
1/2 Cup White Wine
1 tsp Ground Cumin
1/2 tsp Salt
1/4 tsp Pepper
3/4 Cup Black Olives, Thinly-Sliced

  Wash chicken and pat dry.  Dredge chicken in
flour shaking off excess.  Heat butter and oil
together in a deep skillet or Dutch oven. Brown
chicken well on both sides.  Remove chicken
from pan.  Lightly brown garlic, onion,
carrots, and celery in pan drippings. Puree
tomatoes in blender or processor.  Add
tomatoes, mushrooms & wine to pan. Add
seasonings; stir well.  Place chicken in sauce.
Simmer over low heat for 30 minutes or until
chicken is tender.  Add olives; heat through.