Chicken Chasseur aka Hunter's Chicken

Tasty French dish...perfect for Fall!!!

1 tbsp olive oil
4 bone in chicken breasts ( about 2 1/4 lbs. total)
1 tsp salt
1/2 tsp fresh ground pepper
1 tbsp butter
1 small onion, chopped coarsely
3/ lb. mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry white wine
2/3 cup chicken stock (store bought or homemade is fine)
1 cup of canned crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley

In a large deep frying pan, heat the oil over medium high heat. Season the chicken with a 1/ tsp each salt & pepper and add to pan. Cook until browned, turning once, about eight minutes total. Remove form pan. Pour off all but 1 tbsp fat from pan.

Add butter to pan and reduce heat to low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms, garlic, and 1/4 tsp salt. Cook, stirring frequently, until mushrooms are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the wine and bring back to a simmer. Stir in the stock, tomatoes, thyme and remaining 1/2 tsp salt. Add the chicken and any accumulated juices. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Stir in the parsley and remaining 1/ tsp pepper. Enjoy!