4 boneless, skinless chicken breasts.
                       8oz can mushrooms sliced and drained.
                       1 tbsp flour.
                       1/2 cup white wine.
                       1 tbsp oil.
                       1 large onion  chopped.
                       1/2 cup chicken broth.
                       1 cup canned Italian style tomatoes, drained and chopped.
                       salt and pepper.
                       1/2 tsp of each, dried thyme leaves, dried basil, and dried oregano.

                       Spray large heavy pot. Cook chicken over med. heat until browned,
                       turning frequently.  Remove to plate and set aside.
                       Add oil, onion, mushrooms and 3tbsp broth to pot.
                       Cook over med. heat 5 minutes. Stir frequently until onion is tender.
                       If liquid evaporates add more broth.   Add flour and stir into a smooth paste.
                       Stir in remaining broth and wine.  Continue to stir until mixture thickens slightly.
                       Add tomatoes and spices, add chicken.  Cover and simmer 30 minutes.
                       Add salt and pepper to taste.  Serve with Pasta and Parmesam cheese.