4 chicken breasts, skinned
Thyme
Freshly ground pepper
Salt (optional)
Flour
2 tbsp. olive oil or vegetable oil
1 onion, chopped fine
1 lg. clove garlic, minced
1 c. tomatoes
1/4 c. tomato paste
1/2 c. white wine
1/2 c. chicken broth
1/2 tsp. dried thyme
1 bay leaf
3 sliced lemons
1 c. fresh mushrooms

Rub chicken with seasonings, coat lightly with flour, set aside. Spray heavy skillet with non-stick vegetable spray. Saute onions and garlic, remove to side dish.

Add oil to skillet and brown chicken. Remove chicken from skillet, add tomatoes, tomato paste, wine, chicken broth, dried thyme and bay leaf, bring to boil. Return chicken to skillet, add lemon and mushrooms. Cover and simmer until tender, about 30 minutes. Serves 4.