INGREDIENTS

INSTRUCTIONS

Rinse and drain dried mushrooms.  Soak mushrooms in the warm water for 20
to 30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms;
set aside.
In a 12" skillet heat butter and olive oil over medium-high heat.  Add
chicken pieces and cook about 10 minutes or until browned on both sides.
(Add more oil, if necessary.)
Add wine, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Simmer, uncovered,
for about 5 minutes or until most of the wine is evaporated. Add mushrooms
and chopped tomatoes. Slowly add reserved mushroom liquid. Cover skillet;
reduce heat to low.  Simmer for 15 to 20 minutes of until chicken is tender
and no longer pink.  Transfer chicken to a warm platter.
For sauce, skim fat from mixture in skillet.  Bring to a boil; boil for
about 5 minutes or until desired consistency. Pour over chicken. Serve with
tomatoes sprinkled with freshly grated Parmesan and herb(s).
Posted to FOODWINE Digest 17 Sep 96
Date:    Tue, 17 Sep 1996 15:08:16 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

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