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Combine flour, salt, pepper and oregano. reserve 1 table spoon
of the mixture.
Coat chicken with remaining mixture.
In an oven proof skillet Brown chicken in butter.
Combine wine and lemon juice. Pour over chicken. Add onions.
Bake covered at 350° until tender (about
45 minutes)
Remove chicken to a hot platter; keeping
warm.
Add tomatoes, mushrooms and sugar to
mixture in skillet
Cook until vegetables are tender approximately 5 minutes.
Blend reserved flour mixture and 1/4 cup of water. Add to
sauce.
Cook until thicken. Pour over chicken.
This dish can be baked at the same time with Toasted Barley
Bake
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