Chicken Mango

4 boneless, skinless chicken breasts
1 cup sliced mushrooms
2 teaspoons minced parsley
1/4 cup flour plus 1 tablespoon, divided
1 can (16 oz.) tomatoes
1 teaspoon salt
1 cup dry white wine
1/2 teaspoon pepper
1 tablespoon brandy
1/4 cup olive oil
1 tablespoon tomato paste
5 small white onions, chopped fine
1 small clove garlic, chopped

Cut chicken breasts in half.

Mix together 1/4 cup of the flour, salt and pepper and dust lightly over chicken.

In large frypan, place oil. Add chicken and saute about 6 minutes or until brown on all sides. Remove chicken from frypan and keep warm.

To frypan, add onions, garlic, mushrooms and parsley; saute until onions are opaque, about 5 minutes.

Add tomatoes, wine, brandy, tomato paste and remaining 1 tablespoon flour.

Stir and simmer on low heat about 15 minutes.

Return chicken to pan, cover and cook until fork can be inserted in chicken with ease, about 30 minutes.

Makes 6 servings
Recipe of Senator and Mrs. Sam Nunn
Source: National Chicken Council