4 whole chicken breasts, skinless and boneless
2 tbsp. oil
1 c. onion, sliced thin
2 c. mushrooms, sliced thin
2 tbsp. garlic, minced
1 c. celery, chopped
1 tbsp. butter
1 tbsp. oregano
1 tbsp. basil
2 c. green pepper, sliced
2 c tomatoes, peeled and diced
1/2 c. dry white wine
2 tbsp. lemon juice
1/2 tsp. crushed hot red peppers
Freshly ground pepper
2 tbsp. parsley

Split chicken breasts in half lengthwise; cut into 1/2 inch cubes and set aside. Heat oil in large skillet, saute onion until translucent. Add mushrooms and cook over medium heat until liquid evaporates. Then add garlic, celery, and spices and cook for 1 minute. Add peppers and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, lemon juice, hot pepper and mix. Set aside.

In other skillet, heat half the butter. Add half the chicken and sprinkle with black pepper. Cook over high heat, stirring frequently, until pieces are evenly and lightly browned. Do not over cook. Transfer chicken to separate dish. Repeat procedure for remaining chicken and then return the first batch to the skillet.