2 tbs olive oil
1 medium onion, sliced
1 clove minced garlic
1 1/2 cup fresh mushrooms pieces
1 package of skinless split chicken breasts, or thighs- about 3-4 breast, or 4-5 thighs
2 cans Delmonte garlic and onion tomatoes-diced, undrained
2 cans diced tomatoes, undrained
1 6 oz can of tomato paste
3/4 cups dry white wine, or cooking sherry
1 tsp sugar
1/2 tsp dried rosemarry
1/2 tsp dried oregano
1/2 tsp dried basil
1/tsp dried thyme
salt and pepper for taste
1 tbs parsley
mozzarella or Parmesan cheese
1 pkg linguini or thin spaghetti noodles

Heat oil in a large skillet. Add chicken. Brown well on both sides, about 2-3 mins on each side. Remove and leave drippings.

Add onions, garlic and mushrooms, saute until vegetables are just tender, about 5 minutes. Return chicken to skillet.

Meanwhile, mix together in a medium bowl, the diced tomatoes, paste, wine, sugar, salt and seasonings. Pour over chicken and vegetables. Bring to a boil; reduce heat and cover. Simmer on low temperature for 30-35 minutes or until chicken is no longer pink. (if you use a meat thermometer, 170 * for breasts, 180* thighs). Sprinkle the chicken with parsley and cheese.

Serve over hot cooked noodles. Spinach salad and garlic bread go well as accompaniments.

Submitted by: Kristi M