In the same Dutch oven over medium-high heat, brown the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic. Cook for 2 minutes. Sprinkle with the flour and toss to coat well. Deglaze with the wine and let reduce by half, stirring with a whisk. Add the remaining broth, the tomato and chicken. Bring to a boil. Let simmer over low heat, covered, for 1 hour.