Skillet Chicken

1/2 cup all purpose flour

1/2 teaspoon dried oregano

5 whole chicken breasts, halved and skinned

6 tablespoons margarine

1 1/3 cups dry white wine

2 tablespoons lemon juice

1/2 cup chopped onion

2 cups fresh sliced mushrooms

2 tablespoons butter

4 medium tomatoes, peeled, seeded and chopped

1 teaspoon granulated sugar

1/2 cup water

Combine flour and oregano; reserve 2 tablespoons.  Coat chicken with remaining mixture and brown in margarine in large skillet.  In a small bowl, combine wine, lemon juice and onion.  Pour over chicken; bring to a boil.  Reduce heat and cook covered on low 40 to 45 minutes, or until chicken is tender.  In a small pan, cook mushrooms in butter; remove from heat.  Add tomatoes and sugar; blend well.  Remove chicken to platter and keep warm.  Add mushroom mixture to wine mixture in skillet; cook until tomatoes are tender, about 5 to 10 minutes.  In a small bowl, blend the reserved flour and oregano with water; add to skillet.  Cook and stir to thicken.  Pour over chicken and serve with rice.  Makes 8 to 10 servings.