Chicken Marengo - cooking recipe

Ingredients

1 fryer chicken, disjointed or boneless breasts
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. marjoram
3 Tbsp. cognac
1 can (16 oz.) stewed tomatoes
1 c. dry white wine
1 bay leaf
1/2 lb. quartered mushrooms
1/4 c. sliced stuffed olives
2 Tbsp. minced parsley

Preparation

Toss chicken in flour, salt and pepper.
Heat butter and oil in large frypan and brown chicken in it.
Stir in garlic, cognac, tomatoes, marjoram, wine and bay leaf.
Cover and cook over low heat 25 minutes.
Add mushrooms and olives and cook 10 minutes longer, or until chicken is tender.
Sprinkle top with parsley. Serve with slices of French bread.
Rice is a good accompaniment. Amount of chicken breasts:
at least 1/2 breast each person. Great to make day before.
Refrigerate, then heat up to serve. This improves flavor.