1Dredge chicken with flour. Salt with 1/2 teaspoon salt. Pepper.
2In chicken fryer, heat oil. Add chicken and cook until well browned on both sides. Cover and cook over low heat for 25 minutes.
3Combine tomatoes, 2 tablespoons flour, sugar, and remaining salt. Add tomato mixture to pan. Add wine and mushrooms. Cover and continue cooking over low flame for 20 minutes, or until chicken is tender.