4 to 6 chicken breasts or 1 cut up fryer
2 tbsp. olive oil
1 med. clove garlic
1 tsp. oregano
1 #303 can stewed tomatoes
Salt and pepper
1 to 1 1/2 c. sliced mushrooms

Brown chicken in oil with garlic. Before turning chicken, sprinkle with oregano, salt and pepper. Remove garlic. Add mushrooms and brown lightly. Add stew tomatoes. Cover and simmer for 30 minutes. Uncover, continue cooking until sauce is reduced to consistency desired and chicken is very tender. Serve over hot cooked rice.