

In a medium-sized bowl, mix salt, pepper and flour together.
Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess.
Heat oil is a large non-stick skillet over medium-high heat.
Add chicken and brown on all sides.
Remove from the pan and drain on paper towels.
Add tomatoes, white wine and oregano and cook until alcohol has burned off; 3-5 minutes.
Return chicken to skillet, cover and simmer on low for one hour.
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