4 whole deboned chicken breasts, cut into strips
4 tbsp. corn oil
1 med. onion, chopped
1 c. chopped mushrooms
1 pt. tomatoes
Thyme & bay leaf to taste
1/2 green pepper

Dust chicken lightly with flour. Cook in 2 tablespoons oil in skillet until golden brown. Place chicken in casserole dish. Brown onion and mushrooms in remaining corn oil. Add thyme, bay leaf, salt and pepper to taste. Add tomatoes, simmer until most of liquid has evaporated. Add chopped green pepper; mix well. Pour over chicken. Bake preheated oven at 300 degrees for 1 hour. Serve over rice.