Chicken Breast in a White Wine Mushroom Sauce

2 Lbs of Chicken Breast
3 C. Flour
2 T Salt
2 T Pepper
1/2 C. Oil
5 C. Chicken Stock
1 C. White Wine
1 Pint of Mushrooms, Sliced Thin
3 Buds of Garlic Fine Chop
1 sm Onion Diced Fine
1 C. of Tomato Sauce
3 Sprigs of thyme
2 Tbl Corn Starch
3 Tbl Cold Water
salt and pepper to taste

Heat Pan and Veg Oil on High
Mix flour 1 T Salt and 1 T Pepper
Coat Chicken Breasts in Flour Mixture
Place chicken in hot oil till brown on all sides but somewhat raw in the center.
Remove from pan and set aside.
Sautee diced onion 2 T. garlic and mushroom.
Deglaze with white wine
Add chicken stock, tomato sauce, and thyme sprigs.
Bring sauce to a boil season to taste with salt and pepper.
Mix the water and corstarch and mix till disolved.
Add cornstarch solution slowly until the suace starts to thicken.
In an oven proof dish, (corning) place all the chicken breasts and poar the sauce over the chicken.
Place in a 350 oven for 10-15 min or until the chicken cooks through.
(if the chicken is already cooked through then pour sauce over and serve.)