Instructions: In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper. Dredge chicken in flour mixture. Heat canola oil in a large skillet. Cook chicken in hot oil until browned on all sides. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil. Stir 2 tablespoons flour and the sugar into tomatoes; blend well. Add tomato mixture to chicken.

Add wine and mushrooms to chicken; stir. Cover and simmer for 20 to 30 minutes, or until chicken is tender.

Serves 4.

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