Preheat oven to 180°C. Dust the chicken with the seasoned flour. Heat the oil and butter in a frypan; add chicken and cook until golden. Placed the browned chicken in a shallow baking dish. Add the onions and garlic to the same frying pan and cook until soft. Add the capsicum and mushrooms and cook for a further two minutes. Spoon the vegetable mixture over the chicken and cover with the tomato slices. Sprinkle with parsley and season with salt to taste. Pour over the combine stock and wine. Cook in oven uncovered for 30 minutes, then add the olives and cream and cook for a further 15 minutes. Do not boil. Serves 6.
