Instructions: Rinse the chicken with cold water, then pat dry. Trim off all excess skin from around the edges of the chicken, then place the chicken in a bowl, cover, and refrigerate. Set aside separately the salt, pepper, and flour. Combine the butter and oil and set aside. Set the garlic aside.

To make the cream sauce, submerge the tomatoes in boiling water for 5 seconds, then peel. Cut the tomatoes in half, gently squeeze out and discard the seeds, then chop the tomatoes finely. Transfer the tomatoes to a bowl and combine with the remaining ingredients. (All advance preparation may be completed up to 8 hours before you begin the final cooking steps.)

Place a 12- or 14-inch saute pan over medium-high heat. Sprinkle the chicken on both sides with a little salt and freshly-ground black pepper, lightly coat both sides with flour, then shake each piece to remove any excess flour. When the pan is hot, add the butter and oil. When the butter begins to sizzle but has not browned, add the chicken, skin side down.

Regulating the heat so that the oil constantly sizzles but never smokes, cook the chicken until it is golden, about 4 minutes. Turn the chicken over and cook until it is firm to the touch and has just lost its raw interior color, about 4 minutes (an instant-read meat thermometer inserted deeply in the chicken should register 150 degrees and the juices should run clear when the chicken is pierced with a fork). Transfer the chicken (whole or sliced) to a heated platter or 4 heated dinner plates.

Discard all but 2 tablespoons of oil from the pan. Set the pan over medium-high heat and add the garlic. Saute the garlic for 5 seconds, then add the tomato cream sauce. Bring the sauce to a high boil and cook until the sauce thickens slightly, about 1 minute. Taste and adjust the seasoning. Spoon the sauce over the chicken and serve at once.

This recipe yields 4 servings.

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