1 lb. boneless chicken breasts
2 tbsp. cooking oil
1 tsp. oregano
Salt, pepper, flour, sugar, garlic salt
1 sm. can button mushrooms
1 can stewed tomatoes
1 tbsp. ketchup

Cut up chicken breasts into bite sized pieces and brown in oil. Before turning chicken, sprinkle with oregano, salt and pepper. As chicken finished browning, add drained mushrooms and brown with chicken. Add stewed tomatoes and ketchup, then sprinkle with garlic salt, about a teaspoon of sugar and 1 1/2 tablespoons of flour (just enough to thicken into a sauce). Cover and simmer for 30 minutes. Uncover and cook about 20 minutes more or until chicken is tender. Serve with linguine or spaghetti. Serves 4.