6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 chicken breasts halves with bone
1/4 cup olive oil
1 teaspoon sugar
1/2 cup peeled chopped tomatoes, fresh or canned
1 cup dry white wine
4 ounces fresh sliced mushrooms
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.
I know you said NO mushrooms but you could make this without the mushrooms.