Chicken Veneto
| Yield: | 4 Servings |
| Categories: | Poultry, Italian |
| 1 | lb | Ripe tomatoes |
| 1 | Chicken (3 to 3 1/2 lbs) | |
| Flour for Dredging | ||
| 4 | tb | Olive oil |
| 1 | Onion, halved and sliced | |
| 1 | Stalk celery, sliced | |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Chopped fresh oregano (1/4 tsp dried) |
| Salt and pepper to taste | ||
| 2 | tb | Balsamic vinegar |
| 1/4 | lb | Fresh mushrooms, sliced |
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