In a large saucepan, sauté the chopped onion in butter and olive oil until translucent.

Add the chicken pieces to the onion mixture and brown them well on all sides.

Lightly season with salt and pepper.

Pour in the dry white wine and simmer for 5 minutes.

Stir in the chopped tomatoes and diluted tomato sauce (diluted in 2 cups of water).

Simmer for 15 minutes or until the chicken is tender.

Remove the chicken from the saucepan and transfer it to a platter.

Cover and set aside.

Measure the liquid left in the saucepan and add enough hot water to make 3 cups.

Bring the liquid to a boil, then add the rice.

Reduce the heat and simmer for 20 minutes or until the rice is tender, stirring occasionally.

Adjust the seasoning of the rice if needed.

Gently melt the remaining butter and pour it over the cooked rice.

Arrange the chicken pieces over the rice.

To serve, spoon the rice onto a serving platter, surround it with the chicken pieces, and sprinkle generously with grated Romano or Parmesan cheese.