This was first introduced to me when Lauren made it for dinner at her home one night. I loved it then and love that I can make it in my home now from the Family Heritage Cookbook she made and gave us as a wedding gift.
Joan Matthews aka Mimi
2-3 chicken breasts, cut into pieces
salt and pepper
2 Tbs oil
1/2 med onion,chopped
2 cups sliced mushrooms or 1 box
1 8oz can tomato sauce
1/2 cup chicken broth
1 Tbs sherry, white wine or white grape juice
Rinse and drain chicken, salt and pepper. Lightly coat with flour. Brown chicken in oil, remove and drain. In same oil, saute mushrooms and onion until tender. Stir in tomato sauce and broth. Add chicken. Simmer, covered about 40 minutes. Stire in sherry, wine or juice; simmer 1-2 minutes more. Serve over pasta.