4 chicken breasts
1/2 c. chopped onions
1/2 c. chopped celery
1 tbsp. chopped parsley
1 (16 oz.) can stewed tomatoes
1-2 tbsp. capers
1/4 c. or less of wine
2 tbsp. olive oil
Salt and pepper to taste
1/3 c. water
4 c. cooked rice

In large frying pan heat oil; cook chicken breast for 5 minutes. Add onions, celery, and parsley. Cook 5 minutes. Add stewed tomatoes and capers (washed if salty). Add wine and water. Salt and pepper finish cooking. Serve over cooked rice.