Chicken with Tomatoes

3 tablespoons butter
1 broiler-fryer chicken, cut in serving size pieces (about 3 pounds chicken parts)
2 tablespoons chopped onion
1 tablespoon flour
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup chicken broth
1 can (14.5 ounces) tomatoes, drained and diced
salt and pepper, to taste
fresh chopped parsley

Heat butter over medium heat in a large heavy skillet. Add chicken and brown on all sides; remove chicken. Add onion to the skillet; saute for about 3 to 4 minutes, stirring occasionally. Add flour and garlic; stir until well blended. Whisk in wine and chicken broth; continue to cook, stirring constantly, until sauce is thickened. Add half of the tomatoes, salt and pepper, and browned chicken. Cover and simmer for about 30 minutes, or until chicken is tender. Remove chicken to a hot serving platter and keep hot. Add remaining tomatoes to the skillet and simmer for 5 minutes. Pour sauce over chicken and garnish with a little chopped fresh parsley. Chicken with tomatoes serves 4.