4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 (14 1/2 to 15 ounce) can diced tomatoes in juice
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and saut?until brown, about 5 minutes. Turn chicken over and saut?3 minutes. Transfer chicken to bowl.

Add onion, carrot, celery, parsley and garlic to skillet; saut?2 minutes. Add mushrooms and saut?until starting to brown, about 10 minutes.

Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.

Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.

Transfer chicken and sauce to plates and serve.

Makes 4 servings.