Continental Chicken

1 (3 pound) whole chicken, cut into pieces

¼ cup all-purpose flour

2 tablespoons vegetable oil

1 (4.5 ounce) can sliced mushrooms, drained

1 (16 ounce) can Italian-style diced tomatoes, drained

⅓ cup soy sauce

1 clove garlic, crushed

1 onion, sliced

¼ cup pitted black olives

Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.

Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.

Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.